Authorchef-Julia.com
DifficultyBeginner

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.

Yields4 Servings
Prep Time10 minsCook Time15 minsTotal Time25 mins
Ingredients
 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
Hummus
 2 cups chickpeas from can, liquid reserved
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tbsp white miso paste
 ½ tsp ground cumin
 2 garlic cloves, chopped
 freshly ground black pepper
Marinara Sauce
 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
Directions
1

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.

Ingredients

Ingredients
 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
Hummus
 2 cups chickpeas from can, liquid reserved
 2 tbsp tahini
 2 tbsp fresh lemon juice
 ½ tbsp white miso paste
 ½ tsp ground cumin
 2 garlic cloves, chopped
 freshly ground black pepper
Marinara Sauce
 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

Directions

Directions
1

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.

Chickpea Pasta with Hummus Marinara Sauce
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