Sweet & Tangy Hummus



  • 1 15.5-oz. can chickpeas, rinsed

  • ⅓ cup tahini

  • 3 tablespoons fresh lemon juice

  • 1½ tablespoon Turkish or Syrian red pepper paste or 2 tsp. harissa paste

  • 1 tablespoon pomegranate molasses (optional)

  • Kosher salt

  • Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)

Recipe Tips
  • Set aside 2 Tbsp. chickpeas for serving. Process tahini, lemon juice, red pepper paste, pomegranate molasses (if using), and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with salt.

  • Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.

  • Do Ahead: Hummus can be made 3 days ahead. Cover and chill.

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