I have always, always been intrigued by the idea of hummus pasta. And the current lockdown has given me enough time on my hands to actually do that. Well, that and cooking exciting meals to keep the spirits up. I do love a good hummus and the best recipe that I have found if by Richa from My Food Story.
In other news, I have been quite loving to experiment with different ingredients to cook with pasta and to cook with different types of pasta. Check out all the cool pastas to cook with here. And since you are here, I am assuming you love the Italian classic as much as I do. Here’s a really interesting one with cauliflower alfredo. The hummus pasta is a zingy, summery and yet hearty luncheon.
Ingredients for hummus pasta – serves 4
- Maccheroni Pasta – 3 cups (Hummus pasta will also pair beautifully with spaghetti or linguine, in which case you will need 8oz, measuring guide here)
- Dried white peas or matar – 3/4 cup, soaked
- Garlic cloves – 6, medium-sized
- Juice of 1 medium-sized lemon
- Cumin Powder – 1/2 tsp
- Olive oil – 4 tbsp
- Ice cubes – 4 to 5
- A mix of yellow, red and green pepper – 2 cups, chopped into cubes
- Zucchini – 1/2 cup, chopped into cubes
- Chilli flakes – 1 tbsp
- Dried herbs – 2 tbsp
- Salt – to taste
Method
- In a pressure cooker, add 2 cups of water and cook the soaked dried peas/ matar for 3 whistles. Allow the pressure to release on its own and cool the cooked peas slightly.
- Drain and reserve the water.
- To make the hummus, add the cooked peas in a blender. Add 2 cloves of roughly chopped garlic, cumin powder, 2 tbsp olive oil, lemon juice, salt and ice. Blend while adding a little bit of the water reserved from cooking the beans. Blend until a smooth mixture.
- Boil the pasta with a pinch of salt as per the instructions, usually gets done in 8-10 minutes.
- Meanwhile, finely chop the garlic.
- Heat the remaining olive oil in a pan. Add the garlic and cook for 2 minutes.
- Add the bell pepper and zucchini, cook for another five minutes.
- Pour in the hummus and mix well.
- Drain the pasta and reserve 1 cup of pasta water. Add the drained pasta and water both to the pan. Mix well.
- Season with salt, chilli and herbs. Reduce until the water evaporates and the sauce just coats the pasta.
In case you are making this as a make-ahead meal, save a bit more of the bean water. White beans soak a lot of water, and you would need to add some when you re-heat. You can, of course, switch it for regular hummus. I personally really like how light these beans are 🙂
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