An Old Favorite.

So, I'm definitely sure that I didn't make this up on my own and there are lots of variations out there. But a couple of nights ago I decided to make something that I hadn't made in awhile...hummus pasta. For those that don't know me or don't know this about me, I am a hummus fanatic. I love to try different kinds and I love to make. In high school, I used to make a hummus pita wrap every day for lunch.

Anyways this is one of the easiest recipes, doesn't take awhile and you can make it differently depending on the ingredients that you have in the house. This time, I had a container of garlic hummus, onion, garlic, carrots, lettuce, olives and sundried tomatoes. I started off by boiling my water for the pasta since the sauce doesn't take much time at all. I then started to sautee two small yellow onions in a pan with olive oil, added some chopped carrots and let those soften. I saw that I had romaine lettuce in my fridge and chopped it up. It would add some nice crunch. I sliced up some black olives and threw those in as well as sliced sundried tomatoes. I am also a fanatic of sundried tomatoes, they're super sweet and have amazing flavor. Regular tomatoes don't have that kind of depth or flavor.

Other times that I've made this dish, I've used sundried tomato hummus, redpepper hummus, lemon, any other kind, you name it. I also base it around what veggies I have in the fridge. You can use celery, peppers, turnip, artichoke, eggplant; there's a lot of choices. Add some minced garlic and you can make it into what you want.

After the veggies were softened, garlic was in there and it was seasoned, I added about a half pint's worth container of the hummus. You swirl it around, mix it together and let the veggies become part of the hummus. Obviously it's going to be pretty thick so I add some of the hot pasta water to the hummus and veggies so it becomes a sauce. Plus, the water has the nice pasta flavor. For this time, I used fettuccine. I add about two ladles full of hot, pasta water to the sauce so it becomes thick, but also creamy. Once it gets to that consistency, it's done. Drain the pasta, add the sauce and it's a meal. It's awesome because it's creamy and rich but has no milk or butter!