First, bring a pot of water to a boil for the pasta. Once boiling, add salt and the pasta. The original recipe uses fresh orecchiette, but I used dried. You can use any short pasta you like—the result will still be delicious.

While the pasta cooks, prepare the hummus for the sauce. In a blender or with an immersion blender, combine the chickpeas, chopped sun-dried tomatoes, tahini, olive oil, and a little hot water. Blend briefly, then add paprika, pepper, salt, and a pinch of turmeric. Add more water as needed and blend again. Add water a little at a time until you reach your desired consistency.

Pour the hummus into a skillet, add the drained pasta, and if needed, add a little more water to help everything combine. Serve topped with almonds, or mix them in before serving.