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Hummus Pasta
Hummus pasta is a bit of a BOSH! classic, the video we posted on social media got millions and millions of views. We’ve cooked hummus pasta for dinner at home a lot over the past couple of years, so we decided to refresh and improve the recipe and include it in this book. Hope you love it as much as we do.
Before you start
Preheat the oven to 180°C • Baking tray • Wok or large frying pan with a lid over a medium heat • Saucepan
Ingredients
- 400g spaghetti or linguine
- 10 sun-dried tomatoes, plus 2 tsp oil from the jar
- 1 medium red onion
- 1 garlic clove
- 10g fresh basil leaves
- salt and black pepper
For the Hummus
- 1 x 400g tin chickpeas
- 1 garlic clove
- 1 lemon
- 3 tbsp tahini
- 60ml olive oil
- 50ml water
- salt and black pepper
To Serve
- simple green salad (we like rocket)
Method
-
1.
Make the Hummus • Drain the chickpeas • Peel the garlic • Halve
the lemon • Add the chickpeas, garlic, tahini, olive oil and some salt and pepper to the blender or food processor and squeeze over the lemon juice • Blend until very smooth • Add the water and blend again to make a smooth purée (you may need more or less water to get the right consistency) -
2.
Prepare the pasta • Add the pasta to the pan of boiling water and cook according to package instructions, until al dente • Reserve the pasta water
-
3.
Meanwhile, prepare the sauce • Finely slice the sun-dried tomatoes • Peel and finely slice the red onion • Peel and grate the garlic • Place the frying pan over a medium heat and add the sun-dried tomato oil from the jar • Add the red onion and a pinch of salt to the pan and stir for 3 minutes • Add the sun-dried tomatoes and garlic and stir for 2 minutes • Transfer the cooked pasta to the pan along with 2 ladlefuls or about
a cup of the pasta water • Carefully toss to combine • Taste and season with salt and pepper -
4.
Finish the sauce • Spoon over the hummus and stir it through the pasta, adding a splash more pasta water if necessary to get a really creamy consistency • Taste and season
-
5.
Serve up • Sprinkle over the basil leaves and some freshly ground pepper and serve immediately with a little green salad on the side
