Recipe for Hummus Pasta, Yay or Nay?
Image Credit: Hummus Pasta (Photo Credit: Pixabay)

Hummus pasta has been around on the Internet for a while now, and people seem to love it.


I mean, it’s the coming together of two already great foods, hummus and pasta. For the uninitiated, hummus is a middle eastern dip made from mashed chickpeas, sesame seed paste, lemon juice and oil. It pairs wonderfully with crackers and now pasta too. You can either use your homemade hummus for this recipe or buy a tub at your local supermarket.  


Apart from the ingenious use of hummus, this recipe is a veggie lovers' dream too, as the dish also brings in broccoli and cherry tomatoes to the mix. 




You’ll Need


1/2 head of broccoli


4 cups of pasta of choice


200g of hummus


400mL Full fat milk


2 tbsp of cream


1 cup of cherry tomatoes


1/2 cup of raw cashews


2 tbsp of cheese


1/4 tsp of garlic powder


A pinch of salt




Instructions


  1. Preheat the oven to 190 degrees Celsius.
  2. Remove the outer thick skin on the stem of the broccoli and discard.
  3. Then, cut the stem into little pieces. Cube the broccoli florets into bite-sized pieces.
  4. In a pot of boiling water, with a dash of salt and a drizzle of oil, cook the pasta according to package instructions.
  5. Stop cooking the pasta until almost al dente as they’ll be cooked again in the oven.
  6. Add in the cut-up broccoli, a few minutes before draining and allow to cook.
  7. Drain the pasta and set it aside.
  8. In a baking dish, add the pasta along with milk, cream, hummus, and mix until well combined.
  9. Bake this in the oven for twenty minutes.
  10. In a small food processor, add the cashews, cheese, garlic powder and salt and blend until meal-like consistency.
  11. Add the cashew mixture on top of the pasta dish a couple of minutes before removing it from the oven.
  12. Serve in a bowl, with some croutons and enjoy!