About the Recipe
Ingredients
1 - 15.5 oz can of garbanzo beans/chickpeas
1/2 cup of tahini sauce (*see below for alternatives)
Juice of lemons (approx. 2-3 medium-sized lemons, or about 1/3 cup)
Salt and pepperÂ
Aaquafaba (liquid from can of garbanzo beans/chickpeas, use as needed)
1 tbsp of Olive Oil (optional)
1 clove of garlic (leave out for low FODMAP)
8-9 oz of uncooked pasta of your choice (radiatori recommended)
Preparation
Step 1
Boil pasta according to package instructions and set aside to cool (if desired).
Step 2
Prepare the hummus by blending garbanzo beans, tahini sauce, lemon juice, olive, garlic, salt and pepper into a food processor, and then, ration aquafaba as you see fit — for a smooth/thick sauce consistency.
Step 3
Mix the cooked pasta with the hummus and enjoy!
* Replace tahini with 1/2 a cup of almonds/almond butter, or, 1/2 a cup of cashew nuts/cashew butter.
Finishing touches:-
Garnish with cherry tomatoes, or anything else you wish.Â
For non-vegans, feel free to add chicken, or other meats.
Author’s Note:-
Psst: There’s always store-bought hummus if you prefer not to spend time making it from scratch. I will not say a word — I promise. :P