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Chickpea Pasta with Hummus Marinara Sauce
Chickpea pasta has twice the protein, four times the fiber and half the net carbs of traditional pasta. When combined with homemade or purchased hummus added to the marinara sauce of your choice, you end up with a unique creamy sauce. You'll love this dish! For those following a low oil and salt WOE, select hummus with no added oil and a marinara sauce with no or low sodium and no added oil or sugar.
CategoryBlue Zone Recipes, Dinner, Fall, Plant-Based Recipes, quick
Total Time25 Min
DifficultyEasy
Yields4 servings
Recipe Ingredients
First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!
- 8 oz chickpea pasta (Banza brand) or any pasta of your choice
- ½ cup hummus (purchased or recipe included)
- 2 cups marinara sauce (purchased or recipe included)
- ½ cup cherry tomatoes, sliced in half
- 3 tbsp fresh basil leaves, sliced thin
- 2 cups chickpeas from can, liquid reserved
- 2 tbsp tahini
- 2 tbsp fresh lemon juice
- ½ tbsp white miso paste
- ½ tsp ground cumin
- 1 tsp ground cumin
- 2 garlic cloves, chopped
- freshly ground black pepper
- ½ large onion, chopped
- 1 carrot, chopped
- 3 cloves garlic, chopped
- 1 tsp dried thyme
- pinch red pepper flakes
- 28 oz can whole tomatoes
- salt to taste
Recipe Instructions
Next, follow the steps to finalize your dish and finally be able to enjoy it!
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For the hummus: Process all ingredients in a blender or food processor. Keeps in a glass jar for up to 7 days in the refrigerator. For the Marinara Sauce: In a large skillet over medium high heat, add the onions and 2 tablespoons of water and cook for 5 minutes. Add the carrots and cook for 2 more minutes. Drain the tomatoes, reserving the liquid. Add the tomatoes to the skillet, crushing them in your hands as you add them. Add 3/4 cup of juice from can and simmer for 25-30 minutes over medium-low heat. For a smoother sauce, use an immersion blender or regular blender or food processor. Heat 2 cups of the marinara sauce until hot and bubbling. Reduce heat to low and add the hummus. Heat on low until hot. Mix in the drained pasta. Add the cherry tomatoes and basil. Serve with additional basil on top.
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