Easy and creamy hummus pasta with lusciously tender eggplant and green olive. Crispy charred eggplant is really a good combination for silky smooth and creamy hummus pasta.
Hummus Pasta with Grilled Eggplant
Ingredients
- 2 medium-size eggplants
- 3 cloves garlic
- 1/4 cup olive oil
- salt and freshly ground black pepper, to taste
Hummus Pasta
- 500g pasta of choice
- 1 cup hummus
- juice of 1/2 lemon
- lemon zest
- 5 olives, sliced
- fresh parsley, chopped
- salt and freshly ground black pepper, to taste
Direction
- Cut off and discard the stem end off the eggplant. Cut the eggplant into 1/4 inch thick slices and generously salt each slice. Let them sit for about 15 minutes to draw the moistures. Drain the eggplant and dry with clean kitchen towel.
- Preheat the barbecue or non stick pan. Drizzle olive oil on both side of eggplants and sprinkle with salt and pepper. Grill for approximately 3 to 5 minutes on each side until golden in color.
- Bring a large pot of salted water to a boil and cook pasta according to package instructions. Drain the pasta and reserve 1/2 cup of pasta water.
- Return the pot to the stove. Add hummus and 1/2 cup of pasta water to the pot, mix until well combined and cook over medium-low heat. If the sauce to thick whisk in more water until you get the desired consistency.
- Transfer cooked pasta and grilled eggplants to the pot, turn off the heat and toss everything together. Transfer into serving plate and top it with olive and herbs.

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