I suck at making hummus. There, I said it. For reasons unbeknownst to me, every attempt I’ve ever made has resulted in “this is kinda good but the store-bought version tastes so much better”-style hummus.
Until I stumbled upon my secret ingredient: pomegranate molasses.
Sweet-and-sour pomegranate molasses took my hummus-making attempts from okay-ish to “wow, this is actually really delicious and I would like moar now, pls.” Pomegranate molasses might be more at home in Iranian-style braises than Levant-style hummus, but hey, it works.
Just don’t talk to me about chocolate hummus. Even I draw the line at that.
1 15-ounce can chickpeas, rinsed
1/3 cup tahini
3 tablespoons lemon juice
1 teaspoon harissa paste
1 tablespoon pomegranate molasses
Olive oil, Aleppo pepper, and warm pita bread, for serving
1. Set aside 2 teaspoons chickpeas for serving. Process tahini, lemon juice, harissa, pomegranate molasses, 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 warm pita bread.