Sweet and Tangy Hummus
A creamy Middle Eastern hummus with a unique twist of pomegranate molasses and red pepper paste, creating a perfect balance of sweet and tangy flavors. Served with warm pita bread and topped with Aleppo pepper for extra kick.
6 servings
15 min
Ingredients
- •1 can chickpeas
- •⅓ cup tahini
- •3 tablespoons fresh lemon juice
- •1½ tablespoons red pepper paste
- •1 tablespoon pomegranate molasses
- •1 teaspoon Kosher salt
- •2 tablespoons Olive oil
- •1 teaspoon Aleppo pepper
- •6 pieces pita bread
Cooking Instructions
- 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.
10 min
- 2.
Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.
5 min
