Red Bell Hummus Pasta

I LOVE when I can eliminate steps in a recipe. See how by eliminating 1 step in making hummus saves 10 minutes in prep time!

I'm always looking for ways to bring more efficiency in my life, especially when it comes to cooking.  The less steps and less equipment used, the better! In fact, some recipes even if they turn out great, if it took too long, there is no sequel.

When I make hummus, which is one of my all time favorite sauces/dips/dressings, I make my own tahini. It can be hard to find in the store (does anyone else have this problem?) and I want to ensure I receive all the fit & beautifying benefits from sesame seeds.  However, the process of making tahini takes a good 10 minutes with at least 2 cups of sesame seeds. I often make the tahini first in my food processor and make the hummus in my blender. Two machines that take up a lot of dishwasher space.

So when I discovered this method of making hummus in one of my functional nutrition books, Clean, it was like the happiest day of my life. My hummus making went from 14 minutes and 2 machines to 4 minutes and 1 machine! Plus I didn't have to use as many sesame seeds! 

What's the secret? No need of premade tahini.  You simply add straight up sesame seeds to the blender! 

This version I used zucchini in replace of chickpeas but I imagine you could still use chickpeas and it would work just fine. I used zucchini b/c I knew I was going to pair with a high protein pasta and wanted the extra veggies.  Also I wanted it to be raw for the extra digestive enzymes.

Sesame seeds provide us bone strengthening calcium and zinc and bell peppers provide us wrinkle fighting Vitamin A & C! 

Red Bell Hummus:

Hummus Ingredients:

Zucchini, 1, peeled and roughly chopped

Lemon Juice, 1 lemon or 1/4 cup

Lemon zest, half the lemon peel

Extra Virgin Olive Oil, 3 Tbsp 

Sesame Seeds, 12 Tbsp, preferably soaked for 2 hours

Bell Pepper, 1/2, roughly chopped

Cumin, 1 tsp

Garlic Powder, 1/4 tsp

Sea Salt, to taste

Other Ingredients:

POW pasta (or other plant based pasta)

Spinach

Bell Peppers

Instructions:

1. Put all ingredients in a high speed blender and blend till smooth. You should have a funnel in blender. If not add more EVOO.

2. Cook pasta as directed.

3. Mix cooked pasta and spinach in a bowl. If spinach does not wilt as you wanted, you can add all to a frying pan and heat up.

4. Add as much hummus as you'd like. 

5. Top with raw diced up bell peppers. 

 

 

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