This is a fun way to spice up your hummus. It’s sweet, tangy, and a little bit smoky. I didn’t have pomegranate molasses, so I used balsamic vinegar. I ended up adding more lemon juice at the end to give it more tang. Next time I’ll try the pomegranate molasses as I’m sure it really elevates the flavor of the hummus. It works great as a dip or spread. I halved the recipe and it made plenty! You can freeze hummus, but the texture isn’t quite as smooth after thawing, so I tend to make it in smaller batches.

Get the Recipe: Roasted Red Pepper Hummus