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.