Description
If you were in the hummus capital of the world, you’d make the most incredible dishes possible with the best ingredients ever. With Lemony Hummus Pasta, you can experience vibrant, authentic flavors of Israel in a single bowl of pasta. This dish combines the creamiest hummus with a bright burst of lemon, bringing the taste of Israel right to your kitchen.
I brought this recipe to you from the New York Times Cooking website: Lemony Hummus Pasta
Ingredients
- Salt
- 12 - 16 ounces spaghetti or bucatini (gluten-free)
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1 large shallot, finely chopped or 2 large green onions, finely chopped
- 1 cup plain hummus (store-bought or homemade)
- 1 lemon, zested and juiced
- Tender herb leaves of your choice, for serving
- Toasted sesame seeds or pepitas ( coarsely chopped), optional
- lemon slices for garnish
Instructions
- 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.
- Heat the olive oil in a large skillet over medium and add the garlic, shallot/green onion 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.
- 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 lemon slices, herbs and sesame seeds/pepitas, if desired. Serve immediately.
Notes
Try a flavored hummus like I did… you may be thrilled with the results!
I found that I needed to add the entire cup of pasta water to the initial sauce. Feel free to add 1/2 cup at a time.
You can add your favorite cheeses to this recipe. We tried marinated pesto mozzarella from Machaneh Yehuda in Jerusalem. It was most excellent.
Add your favorite vegetables (like steamed broccoli florets) to the recipe or additional spices (like zaatar!).
Nutrition
- Serving Size:
- Calories: 376
- Sugar: 4.8 g
- Sodium: 420.8 mg
- Fat: 15.1 g
- Saturated Fat: 3 g
- Carbohydrates: 49 g
- Fiber: 2.8 g
- Protein: 12.5 g
- Cholesterol: 6.2 mg
