So the picture isn’t as pretty as it tastes…
I made hummus last night, and realized I had nothing to spread it on…it has also been raining lately, which has curbed my desire to venture into publix. I decided it was time to get creative!
Ok, so maybe not too creative. This is basically everything I eat anyway, but this time all together! Spinach, mushrooms, and tomatoes are my go-to veggies, I love pasta, and hummus is yummus (and feeds into my chickpea addiction)…so on with the recipe!
While boiling the pasta, I cut up mushrooms and placed them in a small sauce pan with a modest amount of olive oil. I cooked the mushrooms while I cut up the tomatoes (which I then added to the mixture). Once both were fairly cooked, and some juice had magically appeared at the bottom of the pan, I added a generous amount of spinach to the top of the mixture and place the lid on the pan. After cooking a few minutes, I peeked into the pan, stirred, and replaced the lid. Once the spinach had wilted down (about five minutes) I added about three table spoons of hummus, stirred, and added more. The goal is to get the mixture thick, but not as thick as hummus! Think alfredo!
I decided to forgo adding spices to the mixture, the mushrooms smelled particularly lovely, and the hummus already has coriander, garlic, pepper, and parsley in it!
While other recipes suggest adding water to the hummus, I found that the juice from the cooked vegetables was enough to create a sauce like mixture. By now, the pasta is done and ready to be drained. Add pasta and sauce to the bowl and enjoy this very minimalist, but very tasty (and vegan!), meal!
This is so easy, it is a new favorite!