Fusilli with Hot Hummus Red Bell Pepper Sauce

Rotelli with Hot Hummus Red Bell Pepper Sauce

Fusilli with Hot Hummus Red Bell Pepper Sauce

 

Each week a group of health conscious foodies blog about a selected recipe from Mark Bittman’s “The Food Matters Cookbook.” To be honest, I wasn’t very excited about this week’s recipe choice, hot hummus. Most people know what that Mediterranean garbanzo dip tastes like, and it doesn’t take much to imagine eating it hot with cooked vegetables. But then my neighbor was going out of town and he gave me a small bucket of hummus. So I thought, “Well, I might as well have fun with it.” I recently saw that my friend Heather, at Girlichef, made pasta with a bell pepper dip, so why not make pasta with hummus? It’s a dip too, and you can flavor it with anything. The result was “Fusilli with Hot Hummus and Bell Pepper.” What a quick and easy meal! It’s healthier than a cream sauce as it’s very low in saturated fat, and it’s gluten-free and dairy-free —good for the lactose intolerant and vegans. It’s not as creamy as a dairy cream sauce because it feels a little granular on the tongue, but hey …it works!

These days many people have hummus on hand for appetizers, or for using as a sandwich spread. With a just a few ingredients and some of your favorite pasta, you can easily make this quick meal. To see Mark’s hummus recipe, check out Erin’s blog Naturally Ella; she is the host this week for The Food Matters Project.

Servings: 2

Prep Time: 10 minutes

Total Time: 15 minutes

Ingredients:

1/3 cup finely chopped onion

2 cloves garlic, minced

1-1/2 tablespoons olive oil

1-1/2 roasted bell peppers, skin discarded

½ cup hummus, homemade, or ready-made

8 ounces whole wheat fusilli, rigatoni, or penne pasta

Salt and pepper to taste

Procedure:

1) Fill a large pot with four quarts water and add 1 teaspoon salt. When it comes to a boil start to cook the pasta.

2) Sauté the onion and the garlic in the olive oil until it is very tender.

3) Use a blender and process the roasted bell peppers with the onion and garlic until the mixture is smooth.

4) Heat the hummus in a ten-inch skillet and add the bell pepper mixture to it along with ¼ cup of water. Stir until it is warmed through.

5) Strain the pasta through a colander and add it to the sauce. Sprinkle in salt and pepper to taste, and add water as needed to thin the sauce to a creamy consistency.

Share