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!
Cook the pasta according to package instructions.
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.
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.)
Once the pasta is done, drain it, and toss with the chickpeas and sauce. Optional toppings: feta and olives. Eat!