Peden + Munk
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
Recipe information
Yield
8 Servings
Ingredients
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)
Preparation
Step 1
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.
Step 2
Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.
Step 3
DO AHEAD: Hummus can be made 3 days ahead. Cover and chill.
Nutrition Per Serving
Calories (kcal) 145 Protein (g) 5 Carbohydrates (g) 17 Dietary Fiber (g) 1 Total Sugars (g) 2 Fat (g) 6 Sodium (mg) 223 Saturated Fat (g) 1