• Who thought chickpeas could be so saucy. (Camellia Aebischer)Source: Camellia Aebischer
Breaking all the rules of tradition never tasted so good with chickpea and tahini-fortified flavours.
Camellia Ling Aebischer

1 Oct 2021 - 11:27 AM  UPDATED 5 Oct 2021 - 12:25 PM

Hummus as pasta sauce came into my life almost two years ago now. It was an unusual vegan trend that caught the internet’s eye in early 2020 and came and went almost as fast as feta pasta.

Unlike feta pasta, though this one has repeatability on its side – at least at my house. It’s fast, easy, reasonably healthy and highly customisable.

It is as simple as mixing hummus through freshly cooked pasta and thinning it out with a little pasta water. A squeeze of lemon is all you need to finish things off but feel free to keep going with more tahini, olive oil or the old faithful parmesan cheese.

I made my own hummus for this one because I’m an overachiever and find that most supermarket hummus is often too tangy and watery, but no judgement if that’s what you enjoy. Mushrooms and spinach pair especially well, but adding meat is not off the cards at all.

Feel free to customise add-ins as you like.

Spinach and mushroom hummus pasta

Serves 4

Put a large pot of salted water onto boil. Add:

  • 500 g dry pasta of your choice

Meanwhile, heat olive oil in a large pan and sauté:

  • 2-3 cloves of garlic, chopped
  • 500 g sliced mushrooms

Once the mushrooms are softened and browned slightly gradually add and wilt in:

  • 200 g baby spinach

Season well with salt and pepper then add your cooked pasta plus:

  • 2 cups hummus
  • ½ lemon, juiced

Add pasta water gradually and mix until your sauce reaches the desired consistency. It’ll depend on the type of hummus you use but just add a little at a time.

The pasta water will help season the final dish, so taste and add salt or lemon juice as needed.

No judgement if you dive in straight from the pan.

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