What's great is that hummus is easy and quick to make. You can whip up the hummus in less time than it takes to cook your pasta. It's delicious cold, room temperature, and warm, which means you can serve hummus pasta at any temp, too. That means hummus pasta can be warm and hearty in winter and light and cool in summer. How perfect is that?
And if your kids are anything like mine, this dish will be a huge hit at the dinner table. I made the hummus yesterday afternoon, while Clarissa and Veronica napped. V woke up just as I was scooping the hummus from the food processor to a bowl. She ate three spoonfuls and was asking for more. If she'd had her way, there would have been none left for supper!
This particular hummus recipe is a simple, dill version of the classic. Any hummus recipe will work as a pasta sauce, though. Try my two-bean dilled hummus (yes I love dill), sage hummus, or white bean hummus. They are all delish on your favorite noodles.
Dill Hummus Pasta
1 pound of pasta
2 large cloves of garlic
1 can garbanzos, drained and rinsed
1 1/2 tsp dill weed
1/2 tsp kosher salt
1/4 cup cold water
2 tbsp lemon juice
1 tbsp olive oil
2 cups reserved pasta water
Cook the pasta according to package directions. While the water is coming to a boil and the noodles are cooking, place the garlic in the bowl of your food processor. Chop the garlic in the processor, then add the beans, dill, and salt. Process until the beans are broken down. Add the cold water, lemon juice, and olive oil, and puree until the hummus is smooth and creamy. When the pasta is cooked al dente, transfer 2 cups of the hot pasta water to a measuring cup, then drain the noodles and return them to the pot. Do not rinse! Add the hummus to the pasta, and use a tongs to coat. Add the reserved pasta water a bit at a time, until you have achieved a creamy sauce, to your liking. The amount of water you use will depend partly on the shape of pasta you use. Small pasta will require less water than long strands.