Hummus has become so popular over the last few years, I can’t even remember life without it. Store bought hummus has its place for snacks and in a pinch as a quick dip, but making it from scratch, even if you use canned chickpeas, makes all the difference in the world. Chickpeas or garbanzo beans, as they are also called, are a creamy legume that puree up into a soft and smooth consistency, and with a few added ingredients, can turn into the most fabulous hummus.
Pomegranate molasses is a sticky sweet and tangy syrup that you can find at Middle Eastern markets or online. The texture is like molasses, but the flavor is all its own, pure heaven. I always have a bottle or two in my pantry to spread over roast chicken as an easy glaze, grilled shrimp hot off the barbie, or to use in other recipes like this one, as a flavor enhancer. Drizzling a touch into the food processor, along with the chickpeas, some tahini or sesame seed butter, harissa for spice, and a squeeze of lime makes a fine hummus.
This hummus is super creamy and tangy with a hint of sweetness – it’s totally Mediterranean. I sprinkled sesame seeds and gave it a dusting of Aleppo pepper for an additional note of warmth, but you can always use red chili flakes in its place. Pita bread or pretzel chips are what I love to dip into this experience, and you could easily make a vegetarian sandwich with it, and use it as a spread on the bread, before you layer on the vegetables.
1 can drained and rinsed chickpeas
1/3 cup tahini paste or sesame seed butter
1/4 cup olive oil + more for drizzling
2 tablespoons pomegranate molasses
juice of 1/2 lime or lemon
pinch of salt
1/2 teaspoon sesame seeds, optional
big pinch of Aleppo pepper or red chili flakes, optional
- In a food processor, add all ingredients except sesame seeds and Aleppo. Puree until mostly smooth.
- Add 1/2-2/3 cup room temperature water, puree until smooth.
- Spoon into a bowl and top with sesame seeds, Aleppo and a good drizzle of olive oil. Store in refrigerator until ready to serve. Enjoy!