I first created this Tangy Hummus Pasta in October 2017, and I almost named it something Halloween related, but it would be a sad reality if we only got to eat it once a year. This needs to be in more frequent rotation! Sometimes I get so busy trying new recipes that I forget some that I loved back when I first created them, and this is one that got lost in the shuffle. It’s being resurrected people! I originally made it with red lentil penne, which you can see here:
And now I’m mixing it up with some good old whole wheat spaghetti, all the better for slurping and getting the creamy sauce and spicy chickpeas into your mouth. Hungry yet?!
If you like spicy, you’re in luck, because the sriracha from the chickpeas (which take less than 10 mins while your pasta cooks) blends into the creamy hummus and makes for the perfect combo. Then you layer on the salty feta and black olives, and if you’re not ready to dig in, are you even paying attention?! (True confession though: I actually don’t like olives so I leave those out for mine, but they were necessary in the original version for that Halloween color pop. I am nothing if not dedicated to the cause of visually festive food.)
I sometimes make my own hummus, but I also have a few store bought brands that I really like. One of my favorites is Oasis brand, which I buy at Krogers, but our local Whole Foods and Giant Eagle both have good store brands too. Mainly I look at the ingredient label to see if there are any crazy sounding additives and preservatives messing things up. Oasis has just what you need, nothing more, nothing less: chickpeas, water, tahini, lemon juice, garlic, salt.
So off you go! Buy some hummus and get busy! And if you’re feeling all snuggly and looking for more stick-to-your-belly comfort foods (with veggies too of course), check out my mac and cheese veggie primavera. Happy eating!
This quick pasta dish is the perfect combo of spicy heat, creamy lemon-y hummus, and salty feta and olives. Looks great for Halloween, but don't limit yourself to once a year!
- 1 package pasta of choice
- 1 can chickpeas, drained and rinsed
- 1 Tbsp olive oil
- 2 Tbsp sriracha
- 1/2 tsp garlic powder
- 1 cup hummus
- 1/4 cup fresh lemon juice
- 1 - 2 tsp maple syrup
- 1 tsp garlic powder
- 1/2 cup water
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Cook the pasta according to package instructions.
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While the pasta cooks, make the chickpeas. Heat the olive oil in a deep skillet over medium heat. Add the drained chickpeas, sriracha and garlic powder and stir to combine. Cook over medium for about 5 - 8 minutes, stirring periodically (I use a plastic spatula so I can scrape the sauce off the sides and onto the chickpeas as I stir). Remove from heat.
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For the sauce: In a bowl, combine the hummus, lemon juice, maple syrup, garlic powder and water. Stir to combine thoroughly. (Tip: use a larger bowl than you think you need so the water doesn't slosh around at first. I use a fork or a small whisk to mix it really well.)
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Once the pasta is done, drain it, and toss with the chickpeas and sauce. Optional toppings: feta and olives. Eat!
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