Lemony Hummus Pasta

Name: Lemony Hummus Pasta
Total time: 1800 s
Yield: 5 servings
Cuisine: American
Ingredients: Salt; 450 grams (1 lb) spaghetti or bucatini; 1/4 cup olive oil; 4 garlic cloves, finely chopped; 1 large shallot, finely chopped; 2 cups plain hummus (store-bought or homemade); 1 lemon, zested and juiced; Tender herb leaves of your choice, for serving; Toasted sesame seeds, optional

Ricardo @tallcook

Manhattan, New York, United States

Hummus can be a great base for a pasta sauce. A little garlic and shallot sizzled in olive oil, along with fresh lemon juice and zest, help amp up premade hummus. With a little water, the hummus thins out enough to become a creamy sauce to fully coat noodles. You can add chickpeas, fresh herbs, zaatar or almost any roasted or fresh vegetable to this pasta and it will feel like your own. This is a recipe by Christian Reynoso, from The New York Times.

Ricardo @tallcook

Manhattan, New York, United States

Saved

Ingredients

30 minutes

5 servings

Salt
450 grams (1 lb)spaghetti or bucatini
1/4 cupolive oil
4garlic cloves, finely chopped
1large shallot, finely chopped
2 cupsplain hummus (store-bought or homemade)
1lemon, zested and juiced
Tender herb leaves of your choice, for serving
Toasted sesame seeds, optional

Saved

Steps

30 minutes

1

Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain pasta and set aside.
2

Heat the olive oil in a large skillet over medium and add the garlic, shallot and a pinch of salt. Cook, stirring often, until fragrant and slightly softened, about 2 minutes, then add the hummus and ½ cup of the reserved pasta water. Stir until the hummus becomes a looser, smoother sauce. Stir in lemon zest and juice. Turn heat down to medium-low.
3

Add the pasta to the pan, toss very well to coat, season with salt to taste, and toss again, adding more reserved pasta water if needed to create desired consistency. Transfer to serving bowls or plates. Drizzle with more olive oil, if desired, and top with the herbs (I used mint) and sesame seeds, if desired. Serve immediately.