HUMMUS PASTA! Don’t knock it till ya try it! @Jessica Hirsch Protein Packed Hummus Pasta (df, vg): - 2 tbsp evoo - 1 medium yellow onion, diced - 3 cloves of garlic, minced - 1 heaping tsp crushed calabrian chilies - hefty pinch of kosher salt for water & sauce - 1/2 cup roasted garlic hummus - 1/2 cup reserved pasta cooking water - 1/2 lb pasta - 1/4 tsp fresh lemon zest - fresh basil to garnish - fresh grated vegan parm to garnish - edible flowers to garnish (optional) 1. Bring large pot of water to boil. Once at a rolling boil, add in a hefty tbsp of kosher salt and your pasta. Boil until al dente. 2. While the pasta is boiling, set a medium sized skillet over medium-high heat. Add in oil. Once hot, add in onions, garlic, calabrian chilies and a hefty pinch of kosher salt. Sauté until onions become translucent. 3. Adding hummus and 1/4 cup of the pasta cooking water. Stir until smooth. Add in cooked pasta and a bit more pasta cooking water. Toss to coat until creamy. Add more pasta cooking water if it seems a bit too dry. 4. Toss in lemon zest & fresh basil. Garnish with vegan parm and edible flowers.
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