Ingredients
Scale
- 350 g/12 oz pasta of your choice (use GF if needed)
- 600 g/21 oz asparagus, cut into smaller pieces
For the hummus
- 2 cups of cooked chickpeas
- 2–3 cloves of garlic
- 1.5 lemons, juiced (+ save the zest for serving)
- 3 tbsp tahini
- 1/2 tsp red pepper flakes
- salt, pepper
Instructions
- Cook pasta according to package directions, adding asparagus during the last 2 minutes of cooking. Drain (reserving some of the cooking liquid) and return to pot.
- Meanwhile add chickpeas, garlic, lemon juice, tahini, and chili flakes to a food processor and blend until creamy. Season with salt and pepper, and adjust consistency with pasta water (you’ll need 1/3-1/2 cup of water).
- Add hummus to drained pasta and asparagus, and mix well. Serve immediately warm or at room temperature with lemon zest on top. Enjoy!
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Vegan