Do you like hummus?
Tomatoes, how ’bout those? How ’bout if you grill em first, ’til they’re blackened and sweet?
Salty, pungent kalamata olives?
Are Chickpeas your favorite Legume?
Do you use “Chickpea” and “Garbanzo” interchangeably?
Are you HANGRY?
Do you most likely have most, if not all, of these ingredients in your pantry already?
Do you want something warm, filling, fast, flavorful as all get-out and good for you too (if you sub whole wheat pasta)?
If your answers resembled who doesn’t, of course, yes, always, LOVES THEMS!, cute names-both of those!, ZOMG yes, it’s likely, and absolutely, then I suggest you get on this because it is CRAZY tasty and almost no work at all. For real.
Pasta with Hummus, Chickpeas and Charred Tomatoes
Directly from Bon Appétit. Serves 4.
Use a hummus that you like, char your tomatoes well and all will be right with the world. The only change I made was to add a squirt of lemon juice. Next time I’ll add more tomatoes.
8 oz penne pasta
1/2 c purchased plain hummus
2 T olive oil
2 12-oz bags cherry tomatoes
1 15-oz can chickpeas, drained
3 garlic cloves, pressed or grated on a microplane
1 t smoked paprika
1/2 c halved pitted kalamata olives
1/2 c chopped fresh cilantro
- Cook pasta in a large, very salty pot of water, until done how you like it
- Drain and save 1/2 c. of the pasta water
- Stir the hummus into the pasta water until well combined
- While the pasta boils, heat the oil in a large heavy skillet over high heat
- Add the tomatoes, season with salt and pepper and cook until deeply charred all over (~8 min)
- Mix the chickpeas, garlic and paprika into the skillet, crushing some of the tomatoes
- Add the pasta back to the skillet, along with the thinned hummus
- Remove from the heat and mix in the olives and cilantro
- Season if needed and devourrrrrrr