Ingredients

• 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)

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