Sweet and Tangy Hummus
['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)']
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.
Serve hummus drizzled with oil and topped with Aleppo pepper and reserved chickpeas, with pita bread alongside.
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