Hummus Pasta!

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Hi friends! I’m coming at’cha from Ohio! Yep – I came home for Easter, and I’m staying through the weekend because I’m throwing my beautiful sister-in-law a baby shower!! I’m so excited! 🙂

So I’m going to share with you tonight a recipe that was born out of creativity! Have you ever had one of those nights where you haven’t gone to the store, and you’re faced with scrounging up dinner from what you have on hand? Yeah – me too. Thankfully, because of today’s Post Patron, Amazon Pantry, that never happens anymore – but sometimes, you’ve just got to get creative. And let me tell ya — sometimes, magic happens, and you whip up a masterpiece….which is exactly what happened with this recipe.

Allow me to introduce…Hummus Pasta!

It’s gluten free, vegan, and completely delicious!

A scrumptious, cream and decadent pasta that’s light, yet satisfying. How??

With HUMMUS.

Yes, the humble chickpea got the starring role in this yummy pasta sauce. Hummus is packed with protein and delicious creamy flavor, without the the sluggish aftermath of say, an alfredo or cream sauce.

Here’s What You Need: (Serves 3)

Hummus:
1 can of chickpeas (aka garbanzo beans), drained and rinsed.
1 clove garlic, roughly chopped
juice of 1 lemon
2 Tbsp Tahini (sesame seed paste – found at most supermarkets)
1 Tbsp Extra Virgin Olive Oil
salt to taste – roughtly 1/2 to 3/4 tsp
about 1/4 cup water – to reach desired consistency
dash of paprika
1/4 tsp cumin

1 zucchini, chopped into bite-sized pieces
1 red pepper, chopped into bite-sized pieces
6 mushrooms, sliced
1/2 red onion, diced
4 garlic cloves, minced
2 big handfuls of spinach, chopped
splash of vegetable stock
1 tsp dried basil
fresh basil
reserved pasta water — 1/2 – 3/4 cup

Spaghetti of choice — brown rice, quinoa pasta, spiralized zucchini, spaghetti squash, etc.

Tools:
Good chef’s knife (This is the one I use and love)
Large Non stick frying pan
Food Processor
Can Opener

Directions:
First: we’re going to make the hummus! This first step is totally optional — Peel your chickpeas. Chickpeas have an outer shell/membrane that comes off if you pinch the bean. I find that the consistency of the hummus is much smoother and creamy like store-bought hummus if you take the tedious time to do this extra step. But again, it is completely optional!

Put all the hummus ingredients (minus the water) into the food processor and give it a whirl for about 1-2 minutes, scraping down the sides every 30 seconds or so. While it is whirling away, slowly drizzle in the water. Add enough to get to your desired consistency. It will be smooth and luxurious!

Let that hang out while you cook your pasta and prepare your veggies.

Cook the pasta according to the package directions.

Meanwhile, sauté the onion in 1 Tbsp EVOO with salt, pepper, and dried basil over medium heat. Let that soften for about 4-5 minutes. Then add the mushrooms and let them cook down and release their moisture – about 4-5 minutes. Then, add the zucchini and peppers. Allow them to cook for about 6 minutes, until they become slightly tender, but still with a firm bite. Then, add the garlic and stir for a minute. Finally, add the spinach and a splash of vegetable stock to wilt the spinach.

Stir in the cooked pasta and hummus. Thin out the hummus with about 1/2 cup of the reserved pasta water and toss everything to coat. Re-season with salt and pepper to taste. Serve garnished with fresh basil.

This meal was delicious! It had a wonderful, Greek flavor with the garlicy hummus. It was so enjoyable with the bright zucchini, sweet peppers, earthy mushrooms and fresh basil! I could also see chopped kalamata olives going beautifully with this dish!

The sauce was creamy and velvety – simply luxurious if you ask me! The zucchini was wonderful because it was almost juicy! When you bit into it, there was a fresh, succulent explosion of sweet zucchini that beautifully complimented the thick, creamy, garlic hummus sauce.

What’s your favorite “pantry-staple” meal?

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