Hummus pairs well with veggies for a quick and healthy snack, but it also makes for a yummy creamy pasta sauce. Hummus is a great source of MUFAs. If you’ve been reading this blog lately, you already know that MUFAs are healthy fats that help protect against inflammation.
This is a simple vegan and vegetarian-friendly weeknight recipe that you can make using any variety of veggies. The soft consistency of hummus is generally well tolerated by people on a low-fiber diet.
Makes 4 servings.
12 oz. pasta of your choice (I used brown rice pasta spirals)
1-2 tbsp. olive oil, plus more for serving (optional)
1 small onion, diced
2-3 cups veggies of your choice, roughly chopped (I used eggplant)
1 cup roasted garlic hummus
1/2 cup kalamata or black olives, sliced (optional)
Salt and pepper
Cook pasta according to package’s directions; reserve 1/4 cup cooking water.
While pasta is cooking, heat a pan over med-high heat. When the pan is warm, add the olive oil and allow the oil to get hot. When oil is hot, add the onions and cook for a few minutes until fragrant. Add veggies with a pinch of salt and sauté, careful not to move them around too much. Veggies are done when they’re browned.
In a small bowl, combine the hummus with the 1/4 cup reserved cooking water and stir well. Mix hummus sauce with pasta and cooked veggies; top with olives and/or drizzle of olive oil if desired and sprinkle with salt and pepper.