The red pepper hummus that forms the basis for this pasta sauce is quick and easy to make, and delicious as it is with some breadsticks or crudités for dipping. Perfect for easy summer eating as part of a salad! However, it also helps create a deliciously creamy vegetarian sauce – perfect with some pasta for post-long run refuelling!
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The chickpeas provide a valuable source of protein to help repair exercise damage, while the pasta provides the perfect way to replenish those depleted carb supplies. Of course, it also provides the perfect pre-marathon meal the evening before the big race!
The red pepper hummus can be made in a matter of minutes – and if you use red peppers from a jar and ready made tahini (like I do!), and cook the pasta while you’re blitzing the hummus – the whole dish can be made in less than 15 minutes!
I like (affiliate link) Meridian organic light tahini for its mild flavour and smooth, creamy texture – and the knowledge it is pesticide free!
Give the red pepper hummus pasta a go and let me know what you think in the comments below.
Happy cooking, eating and running! 🙂
Red Pepper Hummus Pasta
A quick, easy and tasty red pepper hummus forms the basis for a creamy pasta sauce
- 400 g tinned chickpeas
- 1 clove garlic
- 2 roasted red peppers use jarred peppers to save time
- 1 tbsp lemon juice
- 2 tbsp extra virgin olive oil
- 1 tbsp tahini
- 1 tsp paprika
- 0.5 tsp cayenne pepper
- 150 g dried pasta
- 2 tbsp parsley
Rinse and drain the chickpeas, crush the garlic and chop the parsley.
Put all the ingredients except the parsley and pasta into a food processor. Blitz until a smooth puree. Add seasoning to taste.
Cook the pasta according to the packet instructions. Drain, reserving 1-2 tbsp of the cooking water.
Add the hummus to the pasta, adding enough of the reserved cooking water to loosen it slightly into a sauce consistency.
Add the parsley.