Roasted Red Pepper Hummus

• 6 ounces (170g) dried chickpeas ((see Note 1 for using canned chickpeas)) ↔ Replace
• ¾ teaspoon baking soda, (divided) ↔ Replace
• Heaping 1/2 cup (135g) good-quality tahini (I use this brand) ↔ Replace
• ¼ cup (60 mL) freshly squeezed lemon juice, (more as needed) ↔ Replace
• 4 fat (~22g) garlic cloves, (roughly chopped) ↔ Replace
• 1 tablespoon extra virgin olive oil ↔ Replace
• 1 teaspoon ground cumin ↔ Replace
• 1 to 1 ½ teaspoons smoked paprika (1 ½ tsp if you like it smoky) ↔ Replace
• 2 teaspoons Aleppo pepper (see Note 3, plus more for garnish) ↔ Replace
• Kosher salt ↔ Replace
• 1 tablespoon pomegranate molasses ((see Note 4)) ↔ Replace
• 3 small-medium red bell peppers ((total 14 oz / 400g) OR ) ↔ Replace
• 12 to 16 oz (340 to 450g) jarred red peppers, (drained) ↔ Replace
• 1 handful flat-leaf parsley, (chopped (optional)) ↔ Replace
• Good-quality extra virgin olive oil, (for drizzling ) ↔ Replace

Converted measurements are approximate; the original source remains authoritative.

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