If you didn’t know that hummus can be used to make pasta sauce, you do now!
And now you know, you are 30 minutes away from a healthy and easy-to-make lunch or dinner that everyone will enjoy.
Any kind of pasta and flavour of hummus will work, but here we’re using Hippidippi’s Roasted Red Pepper with spaghetti. It's so good, it's prepastarous!
Ingredients (two servings)
- 6 tbsp Hippidippi Roasted Red Pepper Hummus
- 200g pasta (with one cup of pasta water reserved)
- 1 courgette (zucchini) cut into 1cm thick slices
- 1 tbsp olive oil
- 6 cloves garlic, minced
- 1/2 onion, sliced
- A squeeze of lemon juice
- 1 tbsp thyme, roughly chopped
- 1 tbsp parsley, roughly chopped
Instructions
- 1. Bring a pot of salted water to a boil and cook pasta according to instructions for just under al dente. Remember you want to reserve a cup of pasta water for later.
- 2. Meanwhile, in a frying pan, heat olive on medium until hot, sauté onions until fragrant and set aside.
- 3. Add in the sliced courgettes with a little extra oil and fry until golden on both sides.
- 4. Return the onion to the pan, add in the garlic, cook for a further 2-3 minutes on medium heat.
- 5. Drain pasta and mix 1/3 cup pasta water, hummus, and lemon juice in a small bowl.
- 6. On a low heat, add pasta to the pan along with the sauce, mixing evenly. Add more water for a creamier consistency. Toss in herbs.
- 7. Remove from heat and plate! Finish off with salt and pepper and more herbs if desired.
