Hummus sesame noodles

Hummus is one of those things I've come to be a big fan of.  For the time being, I continue to buy rather than make my own hummus (though recent recalls encourage me to give it a try!).  Aside from using it as a dip for vegetables, I love using it as a spread for tacos.  It's fun to have taco night and when we do, my husband and I like to spread some hummus on top of our warm corn tortillas and then layer the fillings on top.  I usually end up with some leftover hummus.  Now, with this simple noodle/pasta dish, I've found another way to use it.

I saw this very simple idea from a recent issue of Rachael Ray magazine.  It's as simple as turning your hummus into a sauce for pasta or noodles by loosening it up with a little stock (or even water) and soy sauce.  It was definitely worth a try and it was quite tasty, especially for so little effort.

I used thin spaghetti instead of angel hair pasta, and added some shredded carrots to the dish (since more color and nutrients is always a good thing).  My husband has a thing against angel hair pasta though I keep insisting it's perfectly fine as long as it's not over-cooked.  Since he doesn't seem totally convinced, I went with some thin spaghetti. A thinner type of noodle is definitely the way to go here since this is a simple, light sauce.  And as it cools, the pasta will clump up so a thiner pasta works better.
I found that you do need to use a good amount of pasta water to loosen it up. Since there's all that liquid to be added, I tried to bump up the flavor of the dish a bit more by adding some red pepper flakes and a little sesame oil.  For more spice, try adding some chili oil.  And depending on how much lemon is in your hummus, you could also add a dash of rice wine vinegar as well.  That said, the hummus really does provide a lot of flavor on its own.
This hummus noodle dish is a great base for add-ins.  We had some leftover chicken in the fridge so I shredded some up and added it in.  You could other protein you like and make a really satisfying, filling meal out of it.


When the pasta is done (I drop the shredded carrots into the pot for a quick minute before the pasta is cooked), reserve a good half cup or so of pasta water before draining.  This is how the pasta looks as you first toss it in the mixture of hummus and a little stock and soy sauce.
If you have any leftover chicken or other things you'd like to add, toss it in.  Then, let the pasta sit for 10-15 minutes, to cool and to let the flavors set in a little.  The pasta will be quite clumpy after it's cooled.  Add enough of the reserved pasta water to loosen it up.  Taste and see if you'd like a little extra seasoning.  Then ladle the portions into serving bowls or plates and top each with toasted sesame seeds, some peanuts, and scallions.
Usually, I think 2 ounces of pasta is way to skimpy as a portion but I found this to be quite filling.  I think it works great as a side with some kind of meat or vegetables on the side, depending on your preference.   

Recipe:


Hummus Sesame Noodles
Adapted from this recipe in the May 2015 issue of Everyday with Rachael Ray

- For 4 servings - 

8 ounces angel hair or thin spaghetti pasta
1 large carrot, shredded or julienned 
Rounded 1/3 cup hummus
2 tablespoons vegetable stock (or chicken stock or water)
1 tablespoon soy sauce
1/4 teaspoon red pepper flakes (optional)
1/2 teaspoon toasted sesame oil
1/4 cup dry-roasted peanuts, coarsely chopped
2 tablespoons toasted sesame seeds
2 scallions, sliced on a diagonal (I mainly use the milder green part)

Bring a large pot of water to a boil, salt generously, and cook pasta according to package instructions until just al dente.  During the last minute of cooking, add the carrots.  Reserve about 1/2 cup of pasta water and drain.

In a large bowl, whisk together the hummus, stock, soy sauce, sesame oil, and red pepper flakes, if using.  Add the pasta and carrots and toss together to combine.  Let sit for about 10 minutes to cool.

The pasta will have thickened.  Add enough reserved pasta cooking water to loosen it up.  Serve pasta with a topping of peanuts, sesame seeds, and scallions.





36 comments:

  1. This is such an interesting combination...hummus and sesame oil...and I am loving it...I sure will give this a try...especially that the warm weather is approaching...I can have this noodles as my main dish...
    Have a great week Monica :)

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    1. I was very intrigued by the idea when I saw it...great way to use up some hummus and make a quick meal. Have a great one, Juliana.

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  2. I want a big plateful of this for lunch! This looks amazing, Monica! I am such a big hummus fan and love that you used it as your pasta sauce. I saw this idea not too long ago but without the sesame oil or red pepper flakes and really wanted to try it but I absolutely LOVE your version even more :) It sounds like a wonderfully light and simple dish that is full of flavor. Perfect for spring and summer!

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    1. You are too sweet, Kelly. I had to try it when I saw the recipe at the back of the recipe and the person who tried it said it was a hit at their house. It was quite tasty and a great way to use up the hummus. I know you make your own so I'm sure you could set some of that yumminess aside for some noodles.

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  3. You know I love this one Monica. I am a big hummus fan and often use it instead of mayo or cheese as a favorite condiment. I've never tried it in pasta but you know I will now! Thanks for the inspiration and your photos are lovely!

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    1. You're also way kind, Tricia! I was a little worried at how much it clumps as it cools - not very attractive - but the taste made up for it. The hummus gave the pasta dish instant flavor and it's filling. : )

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  4. Really a nice idea of using leftover hummus and I like the way you color the pasta and bump up the flavor of the dish. Next time I must make a bigger amount of hummus (yes, I like it homemade).

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    1. Adding colorful vegetables is a great way to go...could add all sorts of things to bulk this up and reduce the amount of noodles if you like. I'm sure your homemade hummus is fantastic. : )

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  5. This dish looks delicious, Monica, and what I love best is that it is an Italian pasta dish with Asian/Middle Eastern sauce and seasoning. :) (Your Middle Eastern/Mexican tacos sound good too!) World wide cuisine all in one tasty bowl! I love hummus but have never tried it warm. This dish looks like a great way to try!

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    1. I like a good fusion dish, too, Wendy. Thank you! If you ever have extra hummus around that you want to use it, it's sure worth a try since it's so simple. :)

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  6. I adore hummus, and I would never have thought to use it on noodles, I love this!

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    1. Same here...definitely a good way to use up every last bit of your tasty hummus.

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  7. Why have I never thought to use hummus like this before??? I make and buy it all the time but the most creative I get with it is on sandwiches! Pasta is a great idea! I would slurp a huge bowl of this up!

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    1. That's what I thought, Ashley! It's much like peanut noodles, with the peanut sauce. :)

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  8. I love the idea of using hummus as pasta sauce. Can't wait to give it a try! Thanks for sharing, Monica.

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    1. Glad you like the idea, too, Angie...makes a quick lunch.

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  9. Love that this uses leftover hummus Monica! What a great idea. And that finished pasta looks great! Pinned!

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    1. Thanks - it's a great way to use up leftovers in the fridge to build on.

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  10. I love the idea of hummus as a pasta sauce! It's a great way to sneak in some extra protein.

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  11. Simply damn delicious!!!
    never had hummus as a condiment for noodle before, worth to try recipe
    Dedy@Dentist Chef

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  12. Oooh this sounds amazing!! Such a unique way to use hummus but it sounds darn good!

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    1. Thanks, Rachel. It turned out hearty and tasty. : )

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  13. Delicious and of course a nice dash of dried chili flakes on top would be awesome. Creamy and filling.

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    1. I love adding extra chili flakes on everything, too, BAM! : ) You're spot on with the description.

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  14. What a great idea! So simple and with recipes like this, there's no reason to get takeaway :D

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    1. Lorraine - you are so right. I rarely get take out anymore and that's because I've discovered all these easy, relatively quick, ways to mimic take out at home. : )

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  15. I just love the simplicity and freshness of this dish. I enjoy home made hummus, the best kind. You just reminded me to make a batch. The boys love it on anything.
    I really like seeing your simple meals, great ideas.
    Have a great weekend dear.
    have no clue where my previous comment went.

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    1. I bought some tahini recently so maybe some homemade hummus will be in order soon enough. I'm glad your boys love it. Such a nice healthy, delicious thing to eat and quite versatile, as I'm learning. : )

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  16. Ooh yumm!! This reminds me actually of a dish my mom would make, using peanut sauce and sesame oil and other complementary veggies with the noodles (:

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    1. Yes, this is similar to peanut noodles, isn't it! Your mom must be a fab cook. : )

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  17. I've been eating hummus since I first tasted, but haven't tried with noodles! What a clever idea! I usually eat with veggies or bread, but noodles... my brain is not so creative. :) Thanks so much for sharing!

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    1. Credit to Rachael Ray magazine! I thought it was such a natural use of the hummus given peanut noodles/peanut dressing that we're so used to. It's hardy and easy so it works for me. : )

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  18. This is so cool Monica! I've made hummus lots of times but it never occured to me that it could be turned into a delicious sauce. Amazing dish! I love the crunch of peanuts and sesame seeds with noodles and this one is a keeper!.

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    1. I just bought some tahini so it might be time to make my own batch of hummus soon. It's great for the summer. The hummus makes a thick, hearty sauce. It does clump up so you need plenty of that pasta water to loosen it but it's quite flavorful. I'm like you and love texture so the peanuts and things are important.

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