Food In The Fort

This recipe, which comes to us from the top of a Tribe of Two Sheiks hummus container via Catherine’s mom, is one we really wanted to like. Honestly, we did. After all, hummus, pasta and veggies are all things we heartily approve of. Catherine’s mom and dad both loved it but, alas, we found it a bit bland for our tastes. It’s not that it’s a bad recipe. The texture is nice and we found the rotini we used held the hummus and veggie mix very well. It’s also a welcome change from tomato or cheese based sauces.

We just think it needed something, maybe cumin and some ground red pepper. Perhaps we were, for a change, just too shy with the garlic. Catherine’s mom suggested that maybe she had used a spicier hummus. Perhaps. And maybe our readers will have some hints on how to improve this dish or some more recipes that make clever use of hummus. Let us know in the comments.

Pasta with Hummus and Veggies
Ingredients

• 8-10 oz. pasta of your choice, cooked
• 1/2 cup mushrooms, chopped
• 1/2 cup green onions, chopped
• 1/2 cup red peppers, chopped
• 4 cloves garlic, chopped
• 8 oz. hummus
• Fresh parsley to taste, chopped
• 2 tbsp. olive oil
• 4 tbsp. water

Preparation

1. Stir fry the mushrooms, green onions, red peppers and garlic in the olive oil
2. Reduce heat to low, stir in the hummus and water
3. Lightly toss the pasta with the hummus and veggie mix
4. Sprinkle with chopped parsley and serve

Note: The original recipe didn’t call for garlic, but both Catherine’s mom and we really felt it needed it. Most things do. Also, we used green peppers because red peppers have become so damn expensive. What’s up with that!?

About the author:  Leo is a technologist and writer living in Fort Wayne, Indiana. He is a transplant to the Mid West from Central New York and was promised cheaper gas and better winters. He feels somewhat lied to in this respect but otherwise finds the people pleasant. Read more from this author