Post by Amani on Jul 15, 2014 15:51:26 GMT -5
Sweet and Tangy Hummus
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
1 15.5-oz. can chickpeas, rinsed
1/3 cup tahini
3 tablespoons fresh lemon juice
1 1/2 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)
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. Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside. DO AHEAD: Hummus can be made 3 days ahead. Cover and chill.
Red pepper paste gives this garlic-free hummus its color and smoky-sweet flavor; find it in Middle Eastern markets or online.
1 15.5-oz. can chickpeas, rinsed
1/3 cup tahini
3 tablespoons fresh lemon juice
1 1/2 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)
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. Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside. DO AHEAD: Hummus can be made 3 days ahead. Cover and chill.