Best 3 Babganoush Hummus Pasta Recipes
Babaganoush hummus pasta is a delicious and versatile dish that can be served as an appetizer, main course, or side dish. It is made with a combination of roasted eggplant, tahini, hummus, and pasta. The eggplant is roasted until tender and smoky, then mashed with tahini, hummus, and spices to create a creamy and flavorful sauce. The pasta is cooked al dente and tossed with the sauce. Babaganoush hummus pasta can be garnished with a variety of toppings, such as chopped fresh herbs, crumbled feta cheese, or roasted pine nuts. This dish is perfect for a quick and easy weeknight meal or for a special occasion.
Let's cook with our recipes!
BABGANOUSH-HUMMUS PASTA
A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat a large pot of water to a boil, salt water and cook pasta to al dente.
- While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
- Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
- Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
BABGANOUSH-HUMMUS PASTA (VEGAN)
This is a Rachel Ray recipe that is actually vegan! I was channel surfing, stopped on 30 Minute Meals, and could not wait to try this easy, hearty, healthy, delicious vegan meal. Try crumbling soy feta on top. Serve with a Greek salad and warm pita bread.
Provided by Prose
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat a large pot of water to a boil, salt water and cook pasta to al dente.
- While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.
- Remove the vegetables from the pan and place into a blender or food processor. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.
- Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
BABGANOUSH-HUMMUS PASTA RECIPE
Provided by glomcrae
Number Of Ingredients 14
Steps:
- Heat a large pot of water to a boil, salt water and cook pasta to al dente. While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes. Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve. Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.
Tips:
- Use fresh ingredients: The fresher the ingredients, the better your pasta will taste. This is especially true for the basil, tomatoes, and garlic.
- Don't overcook the pasta: Cook the pasta according to the package directions, but be careful not to overcook it. Overcooked pasta will be mushy and not hold its shape well.
- Use a good quality olive oil: Olive oil is an essential ingredient in many Italian dishes, including pasta. Choose a good quality olive oil that has a fruity flavor.
- Don't be afraid to experiment: There are many different ways to make pasta. Feel free to experiment with different ingredients and flavors to find your favorite recipe.
Conclusion:
Pasta is a delicious and versatile dish that can be enjoyed by people of all ages. Whether you're looking for a quick and easy meal or a special occasion dish, there's a pasta recipe out there to suit your needs. With a little practice, you'll be able to make delicious pasta dishes that your family and friends will love.
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