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Pasta and houmous/hummus/حمّص sauce

You may spell it hummus, you may spell it houmous, you may spell it حمّص; but somehow I had not thought of using it as the base for a pasta sauce before. Normally I like to cook a thick cheese sauce for my lunchtime pasta, but this weekend we were temporarily out of milk and my eye fell on a full pot of the stuff. A little recipe googling and I found various options which I adapted as follows:

1) Set your pasta boiling
2) Lightly fry a few vegetables - I did three very big mushrooms and a quarter of a green pepper, all finely chopped, for two people; I could profitably have included onion as well, or aubergine instead of the mushrooms
3) When the vegetables are transparent, turn the heat way down, tip in the houmous and a couple of spoonfuls of water per person, also salt and pepper (I regretted having no coriander leaf), and stir till it has a constant consistency
4) Drain the pasta and add to the sauce, or vice versa
5) Serve and eat

Houmous is a bit too thick in flavour to work as a sauce on its own, but thinned a bit and with the mushrooms and green pepper for extra texture, it did very nicely; the whole procedure took about ten minutes from start to serving.



( 4 comments — Leave a comment )
Sep. 25th, 2011 04:37 pm (UTC)
I used humous as a substitute for mayonnaise in some chicken wraps yesterday.
Sep. 25th, 2011 05:28 pm (UTC)
It also works well mixed with potato for creamy mash, if you don't have/can't use dairy for some reason.

We particularly like it in toasted sandwiches with melted cheese, though. I guess it would work under the cheese in Welsh Rarebit too.
Sep. 25th, 2011 06:59 pm (UTC)
Interesting. Pasta and hummous are the pillars of my diet, yet I never considered having them as part of the same dish before.
Sep. 26th, 2011 11:10 am (UTC)

What a good idea. I always have hummus and pasta around but never thought of combining the two.

( 4 comments — Leave a comment )

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