HUMMUS 'PESTO' COLD PASTA SALAD

HUMMUS 'PESTO' COLD PASTA SALAD image

Yield 4 to 6 servings

Number Of Ingredients 15

2 15oz cans of Garbanzo Beans with juice
4 or 5 cloves garlic (or more to taste)
1/4 cup lemon juice
1/4 cup fresh chopped parsley
1 tsp salt
1 tsp white pepper
1/3 cup Tahini
water as needed
1/2 cup chopped greek black olives
1 large tomato, seeded and diced
5 to 8 green onions, sliced thinly
1/2 a large red onion, diced small
1/4 cup Bertolli olive oil
1 pound package spaghetti or fettucine
1 tbs. Bertolli olive oil

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.