1/2
Red Chili Hummus Pasta
223
Calories/per 100g2
ServesThis rich Red Chili Hummus Pasta dish blends creamy hummus with hearty pasta for a delightful Middle Eastern Mediterranean fusion. It features chickpeas, sautéed onions, and sun-dried tomatoes, all crowned with fresh basil—perfect for a quick, satisfying meal.
Ingredients
135g mezete Red Chili Hummus
250g pasta (your choice of type)
1 can (400g) chickpeas, drained and rinsed
1 medium onion, diced
100g sun-dried tomatoes, cut into strips
Salt, to taste
Black pepper, to taste
Fresh basil, chopped (for mixing and garnish)
Olive oil (for cooking)
1 cup reserved pasta water (from cooking the pasta)
How to make
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Step 1. Cook the Pasta:
Bring a large pot of salted water to a boil. Cook the pasta according to the package instructions until tender but still firm. Reserve 1 cup of pasta water, then drain the pasta.
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Step 2. Sauté Onions, Chickpeas, and Tomatoes:
In a large skillet over medium heat, drizzle olive oil and sauté the diced onions until translucent. Add the chickpeas and sun-dried tomatoes, stirring occasionally, and cook for 2-3 minutes until heated through.
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Step 3. Add Hummus and Seasoning:
Reduce the heat to low. Stir in the mezete Red Chili Hummus, adding salt and black pepper to taste. Gradually pour in a little reserved pasta water to thin out the sauce, stirring until smooth and creamy.
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Step 4. Combine with Pasta and Basil:
Add the cooked pasta to the skillet along with chopped fresh basil. Toss well until the pasta is evenly coated with the hummus sauce. If the sauce is too thick, add more pasta water, a little at a time, until the desired consistency is reached.
Garnish
Garnish with additional fresh basil and serve hot.