- 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)
- 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.
- Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.