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Sweet and Tangy Hummus

3.9

(4)

A small bowl of sweet and tangy hummus garnished with chickpeas and Aleppo pepper.
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

  1. 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.

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