Hummus Dressed Quinoa Fusilli

Hummus never goes to waste in my kitchen because there are so many ways to enjoy it. Simply serving it with chopped vegetables and flatbreads and crackers is a treat in itself. But after enjoying a recent batch of homemade hummus for a few days, it occurred to me to incorporate the small quantity that remained into a main for dinner, and so this ridiculously easy pasta dish made with staples I had on hand in the kitchen ended up serving as a satisfying summer meal solution.

Though it hardly seems like much of a recipe, I assure you it's one worth remembering next time you have hummus on hand. Serve it hot, or cold as you would a salad. And the possibilities are endless really. Just consider the garnishes alone, such as fresh herbs, dry roasted nuts, slivered almonds, or walnut or cashew pieces, or some even some grated cheese or vegan Parmesan if you want something even more substantial.

Hummus Dressed Quinoa Fusilli

Recipe by Lisa Turner Published on August 16, 2019 Pasta dressed with a quick, easy and zesty hummus and sun-dried tomato sauce — a great way to use leftover hummus Preparation: 30 minutes Cooking time: 10 minutes Print this recipe Ingredients: 1/4 cup sun-dried tomatoes 8 oz (225 g) quinoa or brown rice fusilli or rotini 1/4 cup hummus 1/4 cup olive oil 2 tablespoons rice vinegar sea salt and fresh ground black pepper to taste 1/4 cup fresh parsley, chopped, for garnish (optional) Instructions: Soak the sun-dried tomatoes in hot water for 30 minutes. Drain, and finely chop. Bring a large pot of salted water to a boil. Add the pasta and cook until al dente or to your desired consistency — about 10 minutes depending on package instructions. While the pasta is cooking, whisk together the hummus, olive oil, vinegar, salt and pepper. Taste and adjust seasonings, adding more olive oil or vinegar as needed. Drain the pasta, rinse quickly with cold water, and return to the pasta cooking pot. Toss with the dressing and chopped sun-dried tomatoes. Serve hot or at room temperature, garnished with parsley if desired. Makes 4 servings

Other pasta dishes to enjoy from Lisa's Vegetarian Kitchen:
Mushroom Spaghetti Bolognese {Vegan}
Lemony Pasta with Broccoli and Chickpeas
Linguine with Pea-Basil Pesto and Mushrooms
Penne with Fennel, Tomato Sauce and Blue Cheese