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
Makes 8 servings
Ingredients
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.
Hummus can be made 3 days ahead. Cover and chill.
Leave a Review
Reviews (4)
Back to TopI also found this a bit dry. I added a few tablespoons of reserved chickpea liquid, and an extra tablespoon of lemon juice. Also, my harissa was more of a sauce than a paste, so I added an extra tablespoon. Yum!
Kimberly481
Seattle, WA
7/24/2021
I love pomegranate molasses, but I think it is taking from the hummus recipe here rather than adding to it. Also, the recipe resulted in a somewhat drier hummus than I prefer.
olga_hutson
Boston, MA
7/28/2014
if you're looking to mix things up, this is an interesting variation on hummus that actually works. I used the pomegranate molasses and halved the harissa because mine seemed so hot. I recommend using the full portion of the hot and maybe cutting back the sweet; the balance changes as the flavors develop. (If I hadn't been raised by two hardcore hummus-makers, the rating might have been higher...)
pghgrl
brooklyn, ny
7/8/2014
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