Tomato ‘Nduja Hummus

Serves 4


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)

Sea salt

Olive oil and warm pita bread (for serving)

Photo by Peden + Munk

Photo by Peden + Munk


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.