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End of the Road Recipes:
Several years ago, there was a contest that was looking for unique twists on classic pasta sauces. I decided to use the addition of hummus to give my sauce a thick and creamy texture. My sauce did not end up making the finals, and the winning recipes were all pretty standard. After the contest, I figured my sauce was too unusual so I scrapped the recipe and forgot about it.
Over the past month, I have seen several hummus pasta sauce recipes on social media and was reminded of my old recipe. Within recipe development, sometimes you have to take risks and try something new. Occasionally, a new recipe will be an instant hit. Other times, people need to be exposed to a certain ingredient or idea over the course of months or years before it will be deemed worthy of a try.
Adding hummus to pasta adds plant based protein and a rich, nutty flavor. If you want to make the sauce vegan, leave out the pesto. I like to serve the sauce over chickpea penne, but cauliflower spaghetti or red lentil rotini would also make good pairings. You could also turn it into a soup by adding enough vegetable stock until the desired consistency is reached.
HUMMUS PASTA SAUCE
INGREDIENTS:
2 tablespoons olive oil 1/4 cup minced shallots 2 cloves minced garlic 1 teaspoon crushed red pepper flakes 1 can (28 ounces) San Marzano tomatoes 1 cup prepared hummus 1/4 cup sun dried tomato pesto (optional) 2 tablespoons balsamic glaze 1 teaspoon salt 1/4 teaspoon coarse ground black pepper 3 large basil leaves, chiffonade Cooked pasta of choice INSTRUCTIONS:
In a deep saucepan, heat the oil over medium heat. Add the shallots and garlic. Cook for 3-4 minutes, or until softened, stirring occasionally. Add the red pepper flakes and cook for another minute. Add in the remaining ingredients, except basil. Using a potato masher, gently break up the tomatoes. Adjust the heat to maintain a gentle simmer and cook uncovered for 25-30 minutes or until thickened, stirring occasionally. Stir in the basil. The sauce can be left chunky or blended until smooth. Serve over freshly cooked pasta.
Yield: 8 servings
