Sweet and Tangy HummusPeden and Munk Taylor and Jen
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Do Ahead:
Hummus can be made 3 days ahead. Cover and chill.
Recipe information
Yield
Makes 8 servings
Ingredients
1 15.5-ounce can chickpeas, rinsed
1/3 cup tahini
3 tablespoons fresh lemon juice
1 1/2 tablespoons Turkish or Syrian red pepper paste or 2 teaspoons harissa paste
1 tablespoon pomegranate molasses (optional)
Kosher salt
Olive oil, Aleppo pepper or crushed red pepper flakes, and warm pita bread (for serving)
Preparation
Step 1
Set aside 2 tablespoons 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.
Step 2
Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.
Recipe notes
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