Best Hummus Pasta Recipes

MEDITERRANEAN PASTA SALAD WITH HUMMUS

Steps:

• Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes. Drain and refrigerate until cool to the touch, about 15 minutes.
• Combine cucumber, tomatoes, red onion, and garlic in a medium bowl. Add cooled pasta. Toss with hummus. Gently mix in basil. Season with salt and pepper. Adjust the amount of hummus based on how wet or dry the salad seems. Garnish with feta cheese.

HUMMUS PASTA SALAD

Steps:

• Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

BABGANOUSH-HUMMUS PASTA

Steps:

• Heat a large pot of water to a boil, salt water and cook pasta to al dente.
• While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
• Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
• Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

VEGGIE HUMMUS PASTA SALAD

Steps:

• Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
• Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
• Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.

BABGANOUSH-HUMMUS PASTA (VEGAN)

Steps:

• Heat a large pot of water to a boil, salt water and cook pasta to al dente.
• While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
• Remove the vegetables from the pan and place into a blender or food processor. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
• Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

HUMMUS 'PESTO' COLD PASTA SALAD

Steps:

• Break spacghetti into thirds and cook al dente. Run under cold water. Toss with a tablespoon of Bertolli olive oil to keep it from sticking. Put the first seven ingredients in a food processor or blender and blend until a paste about the same consistency as pesto is created, adding water a tablespoon at a time if needed. (Lean to the thin side, remember the hummus will get firmer when chilled.) Pour hummus over the pasta and toss until coated. Chill. Before serving, toss in the tomatoes, onions, and olives. Drizzle with the 1/4 cup of Bertolli olive oil. Serve and enjoy.

HUMMUS, TOMATO AND OLIVE PASTA SALAD

Steps:

• Cook pasta according to package directions. Drain, rinse with cold water, drain again. Allow to cool. Place pasta in large bowl with tomato, zucchini, onion and olives.
• To make hummus dressing, combine hummus, yogurt, olive oil, garlic and lemon peel in a blender. Purree. Add salt and pepper taste and process again briefly.
• Pour dressing over the salad, add parsley, toss well to combine. Chill for at least 2 hours.

BABGANOUSH-HUMMUS PASTA RECIPE

Steps:

• Heat a large pot of water to a boil, salt water and cook pasta to al dente. While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes. Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve. Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

GFCF HUMMUS PASTA DISH

Steps:

• Boil noodles according to package directions and rinse thoroughly.
• To the pot you used to boil the noodles in, add hummus, eggs, food enhancer, and italian dressing. Cook over medium heat until mixed thoroughly and creamy.
• Add veggies and allow the spinach to wilt.
• Turn off heat and move pot to a cold burner, then add the noodles and mix well.
• Serve hot or chill overnight.

HUMMUS PASTA

Steps:

• Cook the pasta in boiling water until done. Set aside.
• Heat a large pan with the 1 teaspoons olive oil. Add the mushrooms, onions, and peppers and cook for 2-3 minutes or until just start to soften.
• In a small saucepan, place the hummus and the 4 tablespoons of water. Stir to combine. Heat through.
• When the vegetables are done, add the hummus and pasta to the pan. Stir gently. Serve warm.

GARLIC HUMMUS PASTA

Steps:

• Soak garbanzo beans for six hours or overnight.
• Rinse garbanzo beans and place them in the pot with 3 cups of water.
• Bring to boil for an hour or until fork tender.
• Drain beans, reserve the cooking water and rinse with cool water, set aside.
• Place sesame seeds and olive oil in food processor and combine.
• Add beans and spices and blend until combined.
• Add Back reserved cooking water until the hummus is as creamy as you like.
• While cooking beans also cook you pasta according to the package directions.
• Drain and immediately return to the hot kettle.
• Stir in one cup of prepared hummus.until pasta is well coated.
• Gently stir in remaining ingredients.
• Salt and pepper to taste and enjoy!