Hummus with pasta because why not?
Guys, this hummus is seriously the easiest and tastiest recipe that ever existed. Ever. Without fail, it always comes out delicious and it’s always a crowd pleaser. I’ve made it so many times over the past several years that I could probably make it in my sleep. In fact, I’ve made it twice in the past month. It’s definitely my go-to appetizer dip. If you’re looking for one (and you haven’t seen my hummus recipe) then you’ve got a bonus recipe today. 🙂
I usually don’t have hummus leftovers and if I do it’s a very little amount. I tend to use it up with eggs and toast for breakfast the next morning or as a condiment on a sandwich. I made a batch of hummus Friday night to serve to friends on Saturday but unfortunately they had to cancel at the last minute due to a house emergency. That didn’t stop my husband and I from enjoying the hummus with chips and veggies by ourselves. I found that I was getting bored of it because I get bored of the same food easily, so I decided to get creative.
If you eat chips with hummus then why not eat it with pasta? Carb for a carb. Why didn’t I think of this before? Oh right, because I never really have leftover hummus. Still. (By the way, I looked online to see that I was not the first one who thought of this idea. Drats.)
As a heads up, the hummus “sauce” is not like a marinara, where the pasta is drowning in a bowl of tomato-y goodness. The hummus just coats the pasta, like a Carbonara. I mention it because some people might not like the “just coated” pasta deal. I happen to love it (and hummus) so this dish is totally my favorite thing going on right now.
If you are in love with what you see and you don’t have leftover hummus or you don’t want to make it, then I won’t judge you for buying a tub at the store. 😉
How do you use your leftovers? I’d love to know.
Hummus and Pasta Recipe
(about 4 servings)
- 4 cups of pasta (I used mezzi rigatoni pasta.)
- 1/2 tablespoon oil
- 1 red bell pepper, sliced
- 1 orange bell pepper, sliced
- salt and pepper, to taste
- 3/4 cups hummus
- 4 ounces feta cheese, crumbled
- 1/2 cup kalamata olives, chopped
- pinch of crushed red pepper flakes (optional if you want to add a little heat)
- Cook the pasta according to the directions on the box. Once it’s done, drain the pasta, reserving 1 cup of pasta water. (Don’t forget to do this because you will need it later for the hummus “sauce.”) Set it aside.
- While the pasta is cooking, heat the oil in a medium skillet. Add the sliced bell peppers and season with salt and pepper. Cook them until they are tender.
- In a large bowl, add the hummus. Pour 3/4 cup of the leftover pasta water and whisk together. If you like the consistency then you’re done. If you prefer the hummus sauce to be thinner then add a little more of the pasta water at a time until you get the desired consistency.
- Add in the pasta and stir well.
- Add the cooked bell peppers, crumbled feta cheese, and kalamata olives and stir everything together gently.
- (Optional) Season with crushed red pepper flakes (and more salt and pepper, to taste.)
Source: Tina’s Chic Corner