Creamy Hummus Pasta

Ingredients

• 1 clove garlic
• 1 Organic lemon
• 1 tbsp tahini (15g; sesame paste)
• 240g chickpeas (canned; drained weight)
• 0.5 tsp ground cumin
• Salt
• 1 tbsp Olive Oil
• 250g chickpea noodles (spirelli)
• 6 dried tomatoes
• 2 handfuls arugula (10g each)
• 1 red chili pepper

Instructions

1. 1.

   Peel the garlic. Rinse the lemon thoroughly, rub it dry, zest it, and squeeze the juice. Mix the garlic with lemon juice, 2 tbsp ice-cold water, and tahini in a food processor.

2. 2.

   Drain the chickpeas, rinse them, drain them, add cumin, and blend everything finely, adding a little more water if needed.

3. 3.

   Season the hummus with salt and stir in 1 tbsp olive oil.

4. 4.

   Cook the pasta in boiling salted water according to package instructions for about 7-10 minutes. In the meantime, cut the dried tomatoes into strips. Select, wash, and spin dry the arugula. Clean, wash, and thinly slice the chili pepper.

5. 5.

   Drain the pasta and return it to the pot. Stir in the hummus, dried tomatoes, and chili pepper, adding a little water as needed for creaminess.

6. 6.

   Distribute the creamy hummus pasta on 4 plates and top with arugula and lemon zest.