Mediterranean Pasta with Hummus and Charred Tomatoes
If you are a lover of Hummus here is a recipe that I have enjoyed many times with my family:
8 oz pasta, I used radiatore
3/4-1 cup hummus ( Vineyard Market roasted red pepper or you can use any other flavor and tweak recipe to your taste)
1-2 tbsp extra virgin olive oil
2, 12 oz packages cherry or grape tomatoes
4 cloves garlic, pressed (or about 1-2 tsp minced garlic depending on taste)
1 tsp smoked paprika
1/2 cup roughly chopped, kalamata olives (be sure to use pitted olives)
1/2 cup roughly chopped fresh cilantro
Salt and pepper to taste
1. Cook pasta according to package directions in a large pot of boiling salted water. When pasta is al dente, drain pasta, but reserve about 1/2 cup cooking water. Whisk hummus into reserved cooking water until smooth.
2. Meanwhile, heat oil in a large heavy bottomed skillet over high heat, then add cherry tomatoes. Sprinkle with salt and pepper, and continue to cook over high heat, stirring occasionally, until tomatoes are slightly charred or yellowed. This will take 5-10 minutes depending on your heat and skillet. (They will steam and pop, which is fine. Just stir them around so they don’t get burned.) Add the paprika and garlic, stir to combine, and press on some of the tomatoes to release their juices. Add cooked pasta and thinned hummus to tomato mixture, then toss together with chopped kalamata olives and cilantro, and add salt and pepper if necessary (do not add salt to taste before adding olives, they provide plenty of salt). Serve immediately.