Smoky Hummus Paccheri with Roasted Tomatoes
Ingredients
- 250g cherry tomatoes, whole
- A drizzle of extra virgin olive oil
- Sprinkle of salt
- 2 servings of pasta of your choice
- A handful of fresh basil, finely chopped
Smoky hummus
- 1 can of chickpeas, drained but reserve a couple of tablespoons of their water
- 2 tablespoons of tahini
- Juice of 1/2 lemon
- 1 teaspoon of smoked paprika
- 1 garlic clove
- 3 tablespoons of extra virgin olive oil
- Salt to taste
Preparation
Spread the tomatoes on a baking tray and drizzle with olive oil and salt. Roast in the oven at 180 degrees for 20-25 minutes until soft.
In the meantime, make the hummus by adding all the hummus ingredients into a food processor, including the reserved chickpea water, and blitz until creamy.
Cook the pasta according to the packet’s instructions, drain and reserve a couple of tablespoons of the cooking water.
Mix the pasta with some of the hummus, the reserved cooking water, and stir through the roasted tomatoes. Sprinkle the fresh basil and enjoy.
Tips
Fresh dill can be used instead of basil for a delicious variation.
