Dig into delightful hummus pasta featuring sun-dried tomatoes and crispy chickpeas. A fast and easy dinner option for any day of the week.
– Pasta – Chickpeas – Olive oil – Onions – Garlic cloves – Sun-dried tomatoes – Hummus – Sweet paprika – Granulated sugar – Lemon juice – Salt – Black & Red pepper – Parsley
Drain the chickpeas, and measure the scant cup you need. Spread the chickpeas on a paper towel and rub them dry. Some of their skins will come off; pick and remove them.
Roast: Heat olive oil in a pan. Add chickpeas, red pepper flakes, and salt. Roast for 8-10 mins, shake often until golden. Place on a plate until ready to serve.
Cook the pasta: Bring a large pot of water to a boil. Add salt generously, salt for 4 quarts/4-liter water. Add pasta and cook it al dente according to the packet’s instructions.
Reserve about 1 cup of pasta water before draining the rest. Make the hummus sauce while the pasta cooks. For the best results and photos check the recipe page!
Chop the onion, grate 2 garlic cloves, and chop the sun-dried tomatoes. Keep them separated from each other. Swipe up for the full recipe!
Heat oil, and sauté onions with salt for 5-6 mins till soft. Add garlic, and tomatoes, and stir for 2 mins. Create a flavorful base for your dish!
Add the hummus, sweet paprika, granulated sugar, lemon juice, salt, and black pepper. Add some of the pasta cooking water and stir well to loosen the hummus.
Heat the sauce for 1-2 minutes without boiling it, and add a bit more pasta water to achieve the desired consistency. Click "Try Recipe" below for the recipe page!
Adjust the taste with more salt, pepper, and lemon juice if necessary. Add the drained pasta and stir to combine.
Serve: Top with the crispy chickpeas and freshly chopped herbs just before serving. On the recipe page, we have many tips and notes!
A green salad with balsamic vinaigrette is always my first choice. But you can also serve the dish with roasted or steamed vegetables. Enjoy This Dish!