Tomato ‘Nduja Hummus
Made with spicy Tomato ‘Nduja
1 -15.5-oz. can chickpeas, rinsed
⅓ cup tahini
3 tablespoons fresh lemon juice
2 tablespoons spicy Tomato ‘Nduja
1 tablespoon pomegranate molasses (optional)
Olive oil and warm pita bread (for serving)
Set aside 2 Tbsp. chickpeas for serving. Process tahini, lemon juice, spicy Tomato ‘Nduja, pomegranate molasses (if using), and remaining chickpeas in a food processor, adding water as needed, until hummus is very smooth; season with sea salt.
Serve hummus drizzled with olive oil and top with reserved chickpeas, with pita bread alongside and some grape leaves.
NOTE: Hummus can be made 3 days ahead. Cover and chill.