Okay so this recipe combines 2 of my all time favourite things: hummus & pasta!
It’s super quick to make and truly makes for the creamiest, dreamiest, dairy free pasta that’s loaded with protein, fibre, and veggies!
This Creamy Hummus Pasta is dairy free, vegan, and can easily be made gluten free if you use gf noodles!
It’s the perfect meal to make for a quick week night dinner – yet tastes indulgent enough that you could make it for a special occasion! If you’re super short on time, you could always use store bought hummus – however I do find the flavour much more enjoyable with homemade!
Ingredients
For the Noodles:
– Olive oil for cooking
– 1 medium zucchini, cut into discs, then quarters
– 1 medium eggplant, cut into discs, then quarters
– 1 can (or 1 cup) drained and rinsed cooked chickpeas
– 1/4 tsp cumin
– 1/4 tsp paprika
– Pinch of garlic powder
– Sea salt to taste
– 1 onion, diced
– 4-5 stalks kale, de-stemmed and finely chopped
– Pasta of your choice (I use a spaghetti noodle for this dish) – approx. 50g/ person of noodles
– Cashew parmesan: recipe here
For the Hummus:
– 1 cup soaked and cooked chickpeas or 1 BPA free can
– Juice of 1/2 a lemon
– 2 heaping Tbsp. tahini
– 2 Tbsp. olive oil
– 1 large clove of garlic
– 1 tsp sea salt (start with 1/2 tsp and work your way up to 1 tsp as needed)
– 1/2 tsp cumin
– Water for thinning (approx. 3- 4 Tbsp.)
Instructions
– Pre-heat oven to 375°F convection
– Chop your zucchini and eggplant into bite sized quarters
– Place on cookie tray and generously with olive oil and a sprinkle of sea salt
– Pop the zucchini and eggplant in the oven and bake for approx. 30-35 minutes. flipping at the 15 minute mark. If you notice they are dry, add some more oil or the tiniest splash of water
– In the mean time, saute your onion until golden brown. Once golden, add your chopped kale and saute for just a few more mins (2-3) until the kale becomes cooked but not wilted
– As you’re sautéing your onion, bring a pot of water to boil and cook your pasta according to package directions.
– In a separate pan for the onion (or set aside the onion/ kale mixture once it’s finished cooking), add a generous drizzle of olive oil, your 1 cup chickpeas, cumin, paprika, garlic powder, and salt. Saute in a pan until they become lightly crisped, stirring frequently. NOTE: if you leave them cook long enough at a medium to low heat on your pan – they will become crispy! If you don’t love crispy, remove earlier.
– Now prep your hummus by placing all ingredients into a food processor or blender and blending until super smooth and creamy. NOTE: it is very important to taste test your hummus to ensure it is the flavour you love. Adjust accordingly!
– Once the zucchini and eggplant have cooked to your liking – now it’s time to assemble your pasta
– Take your rinsed noodles, and generously coat with hummus (you might not need all of it – but if you like it creamy like I do – you’ll need the majority!)
– Add the onion/ kale mixture, roasted chickpeas, and zucchini/ eggplant
– Serve onto plates or bowls and drizzle with cashew parmesan
– Enjoy
