Hummus Pasta Recipes

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HUMMUS PASTA SALAD

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. -Michelle Morrow, Newmarket, New Hampshire

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 18 servings (3/4 cup each).

Number Of Ingredients 13



Hummus Pasta Salad image

Steps:

  • Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes., Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta. , Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.

Nutrition Facts : Calories 219 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 316mg sodium, Carbohydrate 30g carbohydrate (2g sugars, Fiber 6g fiber), Protein 7g protein. Diabetic Exchanges

2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
2 tablespoons olive oil
3/4 teaspoon salt, divided
1/2 teaspoon pepper, divided
1 package (16 ounces) uncooked whole wheat spiral pasta
4 cups chopped fresh kale
2 medium lemons
1/2 cup water
6 tablespoons tahini
4 garlic cloves, minced
2 tablespoons Greek olive juice
1 pint cherry tomatoes, quartered
1 cup Greek olives, chopped

HUMMUS PASTA

I found this recipe on the container of hummus I purchased. Modified it a tad and made it for lunch for dh and I, and we loved it. Super easy and healthy.

Provided by ladypit

Categories     One Dish Meal

Time 15m

Yield 2-4 serving(s)

Number Of Ingredients 7



Hummus Pasta image

Steps:

  • Cook the pasta in boiling water until done. Set aside.
  • Heat a large pan with the 1 teaspoons olive oil. Add the mushrooms, onions, and peppers and cook for 2-3 minutes or until just start to soften.
  • In a small saucepan, place the hummus and the 4 tablespoons of water. Stir to combine. Heat through.
  • When the vegetables are done, add the hummus and pasta to the pan. Stir gently. Serve warm.

Nutrition Facts : Calories 637.6, Fat 15.7, SaturatedFat 2.4, Sodium 476.6, Carbohydrate 107, Fiber 8.8, Sugar 1.8, Protein 27.6

1/2 cup mushroom, finely chopped
1/2 cup green onion, finely chopped
1/2 cup green pepper, finely chopped
1 teaspoon olive oil
1/2 lb whole wheat spaghetti
1 (8 ounce) package hummus
4 tablespoons water

BABGANOUSH-HUMMUS PASTA

A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 43m

Yield 4 servings

Number Of Ingredients 15



Babganoush-Hummus Pasta image

Steps:

  • Heat a large pot of water to a boil, salt water and cook pasta to al dente.
  • While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
  • Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
  • Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

Salt
1 pound whole wheat penne
1/4 cup EVOO - Extra Virgin Olive Oil
4 cloves finely chopped or grated garlic
1 medium eggplant, peeled and chopped
1 (15-ounce) can chickpeas, drained
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon crushed red pepper flakes
Freshly ground black pepper
1 lemon, zested
1 cup vegetable stock
2 to 3 tablespoons tahini paste
1/2 cup coarsely chopped flat-leaf parsley
1/4 cup toasted pine nuts

GARLIC HUMMUS PASTA

Hummus recipe like you have never seen. Sick of eating hummus and carrots? Try this amazing hummus pasta dish! If you eat it cold it makes a great pasta salad!

Provided by palousebrand

Categories     European

Time 1h45m

Yield 8-10 serving(s)

Number Of Ingredients 13



Garlic Hummus Pasta image

Steps:

  • Soak garbanzo beans for six hours or overnight.
  • Rinse garbanzo beans and place them in the pot with 3 cups of water.
  • Bring to boil for an hour or until fork tender.
  • Drain beans, reserve the cooking water and rinse with cool water, set aside.
  • Place sesame seeds and olive oil in food processor and combine.
  • Add beans and spices and blend until combined.
  • Add Back reserved cooking water until the hummus is as creamy as you like.
  • While cooking beans also cook you pasta according to the package directions.
  • Drain and immediately return to the hot kettle.
  • Stir in one cup of prepared hummus.until pasta is well coated.
  • Gently stir in remaining ingredients.
  • Salt and pepper to taste and enjoy!

Nutrition Facts : Calories 152.2, Fat 8.9, SaturatedFat 2.3, Cholesterol 8.3, Sodium 211.7, Carbohydrate 13.7, Fiber 4.1, Sugar 2.8, Protein 5.5

3 cups water
2 tablespoons olive oil
10 ounces uncooked brown rice pasta, spaghetti style
1 1/2 cups chopped cooked chicken (optional)
1/2 cup grape tomatoes, sliced in half, lengthwise
1/2 cup chopped cucumber, leave skin on
1 (3 7/8 ounce) can of sliced black olives
1/2 cup feta cheese
salt & pepper, to taste
hummus, kit
3/4 cup dried garbanzo beans
1 3/4 tablespoons sesame seeds
1 1/2 teaspoons seasoning

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