How I Make Hummus Pasta
This year’s Lent is coming to an end. The period of fasting and abstinence from meat is also ending.
I may not be an active Christian but it is also good to have a pescetarian practice during the Holy Week and Lenten season. After all, we take a break from eating meat, not just to take part in the Catholic fasting and abstinence, but also to take a rest from these fat, sodium and unwanted chemicals for bad cholesterol.
Therefore, I made another bowl of hummus, just like last year, to help me create and flavor my vegan dishes. So for the last day of Lent, I cooked Hummus Pasta, which is a proof that vegan dishes aren’t always boring.
1. Prepare all the ingredients needed.
- 1 cup hummus
- 1/2 kilo linguine pasta
- 1 onion head
- 3 garlic cloves
- 1 cup spinach leaves
- chili flakes
- basil leaves
- 2 tbsp olive oil
- 1 tbsp lemon juice
2. Cook pasta.
3. Cut onion and garlic.
4. Saute spinach leaves.
5. Add hummus.
6. Pour in half cup of pasta water and lemon juice. Simmer until creamy.
7. Strain pasta.
8. Mix pasta and hummus sauce.
9. Your Hummus Pasta is now done and ready to be served.
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