Our refrigerator is often pathetically empty, but there are certain staples that we’ve got on a constant rotation.
Whole milk, for the baby. Tortillas, to fill my husband’s near-nightly quesadilla craving. Yogurt and orange juice, for our morning smoothies. And hummus for pretty much everything else.
We use it on sandwiches, we eat it with crackers, and the baby loves to smear it all over her face and hair. Recently, I learned about a recipe involving the marriage of hummus and our other favorite food – pasta. As soon as I learned about it, I wondered why I hadn’t thought of it myself. The hummus acts as the perfect binding agent and tastes great with whatever veggie you throw in.
The first time I made the recipe, which serves four, it was gone within an hour. I’ve made it several times now, tweaking it a bit each time. Despite our love of hummus, there’s something about whole chickpeas that neither of us is crazy about. And I’ve experimented with the herbs, switching out cilantro for basil. I’ve also thrown in shredded chicken. Any way you make it, I can’t recommend this enough.
Recipe’s after the jump.
Pasta with Hummus (Adapted from Bon Appetit’s Pasta with Chickpeas and Charred Tomatoes):
8 ounces penne pasta (plain or whole wheat)
1/2 cup plain hummus
2 tablespoons extra-virgin olive oil
2 12-ounce bags cherry tomatoes
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted olives (I’ve used both black and green)
1/2 cup chopped fresh cilantro or basil
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and herbs; season with salt and pepper.