Guest guest Posted January 12, 2001 Report Share Posted January 12, 2001 * Exported from MasterCook * Pasta With Red Pepper Hummus Recipe By : Pasta East to West by Nava Atlas, page 136 Serving Size : 4 Preparation Time :0:00 Categories : Main Dishes, Vegetarian Pasta, Couscous, Etc. Vegetables Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 10 ounces rotini OR gemelli or penne or any short pasta shape 16 ounces canned chickpeas -- drained and rinsed 1/4 cup tahini -- (sesame paste) 1 lemon -- Juice of 1 teaspoon ground cumin 1 clove garlic -- crushed, up to 2 OR 1/2 teaspoon garlic powder 12 ounces jarred roasted red peppers -- with liquid 1/4 cup chopped fresh parsley -- or to taste up to 1/2 cup 2 scallions -- minced, up to 3 4 to 6 servings This makes a good picnic dish-it's sturdy and quite good at room temperature. Cook the pasta in plenty of rapidly simmering water until al dente, then drain. Meanwhile, combine the chickpeas, tahini, lemon juice, cumin, and garlic in a food processor. Add half of the red peppers along with all their liquid, and reserve the remaining red peppers. Process until the mixture is completely smooth. If it's too thick, add a small amount of water to thin. Chop the reserved red peppers into fairly short, narrow strips. Combine them In a large serving bowl with the pasta, sauce, parsley, and scallions. Toss well and serve. Note: When reheating leftovers, add a small amount of water, as the sauce thickens as it stands. Calories: 296, Carbohydrate: 45 g, Total Fat: 7 g, Cholesterol: 0g, Protein: 11 g, Sodium: 19 mg - - - - - - - - - - - - - - - - - - Quote Link to comment Share on other sites More sharing options...
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