1/2
Red Chili Hummus Pasta
350
Calories/Serving4
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
135gram 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)
Pasta Water (Reserved From Cooking the Pasta)
How to make
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Step 1. Cook the Pasta:
Boil a pot of salted water and cook the pasta according to package instructions. Reserve 1 cup of pasta water before draining.
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Step 2. Sauté Onions, Chickpeas, and Sun-Dried Tomatoes:
In a large skillet or cooker heat a drizzle of olive oil over medium heat. Add the diced onions and sauté until they become translucent. Stir in the sun-dried tomatoes and chickpeas, cooking for another 2-3 minutes until heated through.
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Step 3. Add Hummus and Seasoning:
Lower the heat and add mezete Red Chili Hummus to the skillet and a pinch of salt and black pepper. Pour in a little reserved pasta water to help thin the sauce and stir well.
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Step 4. Combine with Pasta and Basil:
Add the cooked pasta to the skillet and chopped fresh basil. Toss to combine, ensuring the pasta is well coated with the hummus mixture. Add more pasta water if needed to achieve your desired sauce consistency.
Garnish
Garnish with additional fresh basil if desired.
