Parsley Scallion Hummus Pasta

Ingredients

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  14 oz or 397g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Lemon juice

  Raw

  1 lemon yields or 47g

• Sesame butter

  Seeds, tahini, from roasted and toasted kernels (most common type)

  ¼ cup or 60g

• Garlic powder

  Spices

  ¼ tsp or 0.8g

• Cumin

  Spices, cumin seed

  ¼ tsp, ground or 0.8g

• Salt

  Table

  ½ tsp or 3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Parsley

  Raw

  ½ cup or 30g

• Whole wheat pasta

  Dry

  8 oz or 227g

Directions

1. Cook pasta according to package directions.
2. Drain the chickpeas and add them to a food processor along with the olive oil, lemon juice, tahini, garlic, cumin, and salt. Pulse the ingredients, adding a small amount of water if needed until the hummus is smooth.
3. Slice the scallions and pull the parsley leaves from the stems. Add the green onion and parsley to the hummus in the food processor and process again until only small flecks of green remain.
4. When pasta is done cooking, reserve cup of the cooking water and drain the rest. Return the drained pasta to the pot with the heat turned off. Add about 3/4 of the hummus to the pasta and stir until the pasta is evenly coated (add more hummus if needed). Add the reserved pasta water as needed to keep the mixture smooth and saucy. Serve immediately.

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