colleenmomof2
Well-known member
We had dinner at our favorite Mediterranean restaurant and brought home a 1/4 cup container of leftover hummus and one of garlic sauce. I roasted a cup of cauliflower, garlic, sprinkle of cumin, drizzle of EVOO and processed the cauliflower with the hummus. Sautéed peppers with 1 small onion and a minced garlic clove in first step - no grill/pan. Used a package of summer roasted grape tomatoes from the freezer, defrosted, and drained the juices to use in place of the water in the recipe. Added dry oregano with tomatoes to pan and 1/4 cup of pesto/no fresh basil. Used all zucchini noodles but would have added leftover noodles if I had them. Added 1/4 cup of sliced Kalamata and capers, combined - perfect! Didn't use more than 2 tsp of olive oil, only a couple of shakes of balsamic. Left out the feta but liberally salted at table. Outstanding!
Mediterranean hummus noodles with blistered cherry tomatoes
2 cup cherry tomatoes
12 baby bell peppers
4 tablespoons olive oil divided
pinch of salt + pepper
3/4 pound thin spaghetti use gluten free if needed OR more zucchini "noodles"
3/4 cup of your favorite hummus I just used plain hummus
1 cup pasta cooking water
2 tablespoons basil pesto use a vegan pesto or omit if needed
1 cup fresh basil
pinch of crushed red pepper flakes
2 medium zucchini spiralized using a veggie spiralizer*
1/3 cup toasted pine nuts chopped
1/4 cup kalamata olives chopped
1 tablespoon fresh oregano chopped
1 tablespoon balsamic vinegar
4 ounces feta cheese crumbled (optional)
Bring a large pot of salted water to a boil.
While the water comes to a boil, heat a grill or grill pan to high heat. Add 2 tablespoons olive oil and toss in the tomatoes and baby bell peppers with a pinch of salt and pepper. Grill the peppers until grill marks appear on both sides, about 3 minutes per side. If using an outdoor grill, place the tomatoes on skewers and grill for 30 seconds per "side" or until the tomatoes just start to blister. Remove from the heat. Set aside.
Once the water is boiling, boil the pasta until al dente. Just before draining the pasta, reserve at least 1 cup of the cooking water. This is SO important as the water is used to make the sauce. Drain the pasta.
Add the hummus, pesto, basil and crushed red pepper flakes to a large bowl and whisk to combine. Add 1 cup of pasta water to the hummus mixture and whisk to combine. Add the hot pasta and zucchini, toss well to combine. Allow the noodles to sit five minutes so the sauce has time to thicken.
Grab half of the blistered tomatoes from earlier. Add them to a bowl and lightly mash with a fork, be careful, they will splatter. Stir in the pine nuts, olives, oregano, balsamic vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper.
Divide the pasta among bowls and top with the tomato sauce, grilled peppers and the remaining blistered tomatoes. Add a handful of feta. Enjoy warm!
RECIPE NOTES
*If you do not have a spiralizer just thinly slice the zucchini into matchsticks. **Inspired by Rachel Ray Magazine May 2015 Issue.
https://www.halfbakedharvest.com/20-minute-mediterranean-hummus-noodles-blistered-cherry-tomatoes/
https://www.halfbakedharvest.com/wp-content/uploads/2015/06/20-Minute-Mediterranean-Hummus-Noodles-with-Blistered-Cherry-Tomatoes-1-224x224.jpg
Mediterranean hummus noodles with blistered cherry tomatoes
2 cup cherry tomatoes
12 baby bell peppers
4 tablespoons olive oil divided
pinch of salt + pepper
3/4 pound thin spaghetti use gluten free if needed OR more zucchini "noodles"
3/4 cup of your favorite hummus I just used plain hummus
1 cup pasta cooking water
2 tablespoons basil pesto use a vegan pesto or omit if needed
1 cup fresh basil
pinch of crushed red pepper flakes
2 medium zucchini spiralized using a veggie spiralizer*
1/3 cup toasted pine nuts chopped
1/4 cup kalamata olives chopped
1 tablespoon fresh oregano chopped
1 tablespoon balsamic vinegar
4 ounces feta cheese crumbled (optional)
Bring a large pot of salted water to a boil.
While the water comes to a boil, heat a grill or grill pan to high heat. Add 2 tablespoons olive oil and toss in the tomatoes and baby bell peppers with a pinch of salt and pepper. Grill the peppers until grill marks appear on both sides, about 3 minutes per side. If using an outdoor grill, place the tomatoes on skewers and grill for 30 seconds per "side" or until the tomatoes just start to blister. Remove from the heat. Set aside.
Once the water is boiling, boil the pasta until al dente. Just before draining the pasta, reserve at least 1 cup of the cooking water. This is SO important as the water is used to make the sauce. Drain the pasta.
Add the hummus, pesto, basil and crushed red pepper flakes to a large bowl and whisk to combine. Add 1 cup of pasta water to the hummus mixture and whisk to combine. Add the hot pasta and zucchini, toss well to combine. Allow the noodles to sit five minutes so the sauce has time to thicken.
Grab half of the blistered tomatoes from earlier. Add them to a bowl and lightly mash with a fork, be careful, they will splatter. Stir in the pine nuts, olives, oregano, balsamic vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper.
Divide the pasta among bowls and top with the tomato sauce, grilled peppers and the remaining blistered tomatoes. Add a handful of feta. Enjoy warm!
RECIPE NOTES
*If you do not have a spiralizer just thinly slice the zucchini into matchsticks. **Inspired by Rachel Ray Magazine May 2015 Issue.
https://www.halfbakedharvest.com/20-minute-mediterranean-hummus-noodles-blistered-cherry-tomatoes/
https://www.halfbakedharvest.com/wp-content/uploads/2015/06/20-Minute-Mediterranean-Hummus-Noodles-with-Blistered-Cherry-Tomatoes-1-224x224.jpg