Pasta with Red Pepper Hummus Sauce

Pasta combined with hummus might be offbeat, but it works quite well. It makes a good picnic dish, since it’s so sturdy and quite good at room temperature.

Serves: 4 to 6

  • 10 ounces rotini, gemelli, or penne, or other short shape
  • 1 16-ounce can chickpeas, drained and rinsed
  • 1/4 cup tahini
  • Juice of 1 lemon
  • 1 teaspoon ground cumin
  • 1 to 2 cloves garlic, crushed, or 1/2 teaspoon garlic powder
  • 12-ounce jar roasted red peppers, with liquid, divided
  • 1/4  to 1/2 cup chopped fresh parsley, to taste
  • 2 to 3 scallions, minced

Cook the pasta in plenty of rapidly simmering water until al dente, then drain.

Meanwhile, combine the next 5 ingredients in a food processor. Add half of the red peppers along with their liquid, and reserve the remaining red peppers.

Process until the mixture is completely smooth. If too thick, add a small amount of water to loosen.

Chop the reserved red peppers into fairly short, narrow strips. Combine them in a large serving bowl with the cooked pasta, sauce, parsley, and scallions. Toss well and serve.

Note: When reheating leftovers, add a small amount of water, as the sauce thickens as it stands.


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