Hummus (Sweet and Tangy)

Red pepper paste gives this garlic-free hummus its colour and smoky-sweet flavour; find it in Middle Eastern markets or online.

1 (15.5 oz) can chickpeas, rinsed
⅓ cup tahini
3 Tbsp. lemon juice, freshly squeezed
1½ Tbsp. Turkish or Syrian red pepper paste or 2 tsp. harissa paste
1 Tbsp. pomegranate molasses, optional
sea salt

To Serve:
extra-virgin olive oil
Aleppo pepper or crushed red pepper flakes
warm pita bread

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.

Makes 8 servings.

Make-Ahead: Hummus can be made 3 days ahead. Cover and chill.