Hummus Pasta with Roasted Veggies
By Rissa Miller, Vegetarian Journal Senior Editor
(Serves 6)
Pre-made hummus is a standby for sandwiches, wraps, and dipping, but it’s also a wonderful ingredient for other meals. Many companies like Sabra, make a wide variety of hummus flavors and are wonderful to adapt to hot meals such as this pasta dish.
3 roma tomatoes
1 large red onion
5 cloves whole garlic, peeled
1 Tablespoon olive oil
Salt and pepper to taste
16-ounce package of pasta, your favorite
2 cups fresh arugula
10-ounce container of hummus (I used Sabra Roasted Garlic)
Juice from 1/2 fresh lemon
2 green onions, chopped
Preheat the oven to 400 degrees. Line a baking sheet with parchment paper and set aside.
Slice tomatoes and red onion into wedges. Toss tomatoes, red onions, and garlic in olive oil and salt/pepper, then spread into a single layer on the prepared baking sheet. Bake at 400 degrees for 30-40 minutes, until veggies are roasted and slightly browned.
When about ten minutes remain on the timer for the veggies, prepare pasta according to box directions. Drain and toss with arugula and all the hummus in a large serving bowl. As soon as veggies are done, fold gently into the hummus. Serve warm, topped with lemon juice and chopped green onions.