Creamy Hummus Pasta
Creamy hummus pasta - Asian feast for the palate. Photo: Beeke Hedder
Healthy, because
Even smarter
Nutritional values
With the help of magnesium from chickpeas, the communication between the nerve cells functions smoothly. The pungent substance capsaicin from the hot peppers heats up the metabolism and revs up the fat burning process.
Chickpea pasta is available in most supermarkets, health food stores and unpackaged stores. If you can't get any, you can substitute them for the creamy hummus pasta with whole wheat, pea or lentil spirelli, for example.
(Percentage of daily recommendation)
| Calorie | 277 cal. | (13 %) | ||
| Protein | 15 g | (15 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 34 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 12.6 g | (42 %) |
| Vitamin A | 0.1 mg | (13 %) | ||
| Vitamin D | 0 μg | (0 %) | ||
| Vitamin E | 4.9 mg | (41 %) | ||
| Vitamin K | 182.6 μg | (304 %) | ||
| Vitamin B₁ | 0.4 mg | (40 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 3.9 mg | (33 %) | ||
| Vitamin B₆ | 0.5 mg | (36 %) | ||
| Folate | 237 μg | (79 %) | ||
| Pantothenic acid | 1.1 mg | (18 %) | ||
| Biotin | 7.1 μg | (16 %) | ||
| Vitamin B₁₂ | 0 μg | (0 %) | ||
| Vitamin C | 24 mg | (25 %) | ||
| Potassium | 742 mg | (19 %) | ||
| Calcium | 118 mg | (12 %) | ||
| Magnesium | 107 mg | (36 %) | ||
| Iron | 4.7 mg | (31 %) | ||
| Iodine | 9 μg | (5 %) | ||
| Zinc | 2 mg | (25 %) | ||
| Saturated fatty acids | 1.4 g | |||
| Uric acid | 93 mg | |||
| Cholesterol | 0 mg | |||
| Complete sugar | 4 g |
Ingredients
- Ingredients
- 1 garlic clove
- 1 organic lemon
- 1 Tbsp Tahini
- 8 ozs chickpeas (can; drained weight)
- ½ tsp ground Cumin
- salt
- 1 Tbsp olive oil
- 9 ozs chickpea flour noodle (Spirelli)
- 6 sun-dried tomatoes
- 2 handfuls Arugula
- 1 red Pepperoncini
Kitchen utensils
Preparation steps
Peel garlic. Rinse lemon, rub dry, grate peel, and squeeze the juice. Blend garlic with lemon juice, 2 tablespoons ice-cold water, and tahini in a blitz chopper. Drain chickpeas, rinse, drain, add with cumin and blend everything finely, adding more water if needed. Season hummus with salt and stir in 1 tablespoon olive oil.
Cook pasta in boiling salted water according to package directions for about 7-10 minutes. In the meantime, cut dried tomatoes into strips. Sort arugula, wash, and shake dry. Clean pepperoncini, wash, and cut diagonally into slices.
Drain pasta and return to pot. Stir in hummus, sun-dried tomatoes and chili peppers, adding a little water depending on creaminess. Divide creamy hummus pasta among 4 plates and top with arugula and lemon zest.
