This creamy Hummus Pasta is a zesty one-pot dish that comes together simply and is perfect for a week-night meal. Chickpeas and pine nuts add protein to this dish and kale provides a great source of fiber and nutrients. Keep it simple or add additional veggies like carrots, zucchinis, and diced tomatoes for a well balanced meal that is sure to become a new weeknight meal staple.
3-4cupsfresh kale, roughly choppedor 1-10 oz bag frozen kale
115 oz canchickpeasdrained and rinsed
Cook pasta according to package instruction. Drain, reserving 1 cup of cooking liquid, and set aside
Add all all of the remaining ingredients, except kale and chickpeas, to a mixing bowl and whisk until smooth.
Add a bit of the pasta cooking liquid back to the pan along with the kale and chickpeas and cover with a lid to steam over medium heat until leaves become tender and bright green (or until evenly heated through if using frozen kale). This should take 5-7 minutes.
Add pasta and sauce mixture to the pan and gently stir until all ingredients are will combined. Cover with a lid and allow to cook for about 10 minutes until the sauce thickens and dish becomes fragrant. Taste and adjust salt to your preference. Add a bit of the pasta water if you want to loosen the sauce or allow to cook a bit longer if you want a drier dish.
Jessica Carter is the Vegan Food and Lifestyle Coach at Compassion Over Killing (COK), a national non-profit animal protection organization based in Washington, DC. Committed to making plant-based eating more accessible for all, she organizes and hosts cooking demos, develops online trainings and multimedia content for TryVeg.com, and coordinates collaborations with vegan influencers. Her recipes have been featured on FOX45 Baltimore, Let’s Talk Live, and Good Morning Washington.