Spaghetti with a creamy hummus sauce
| Spaghetti with a creamy hummus sauce | |
|---|---|
 |
| Servings: | Serves 2 |
| Calories per serving: | 819 |
| Ready in: | 25 minutes |
| Prep. time: | 10 minutes |
| Cook time: | 15 minutes |
| Difficulty: | 
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| Recipe author: | Chef |
| First published: | 25th October 2012 |
Another interesting contender for our Gent nights, this could be made with commercially made hummus but it's even better with the homemade version
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 225g (8 oz) dried spaghetti
- 2 tablespoons olive oil
- 1 tablespoon butter
- 150g (5 oz) fresh button mushrooms, finely chopped
- 6 spring onions, sliced on the diagonal
- 225g (8 oz) hummus
- 3 tablespoons of Crème fraiche
- ½ teaspoon paprika powder
- lime juice or lemon juice
- sea salt and freshly ground black pepper
- Freshly chopped parsley
Method
- Cook the spaghetti for 10 minutes in a large pan of boiling water. Drain well and return to the pan.
- Whilst the pasta is cooking, heat the oil and butter, add a few grinds of black pepper, a shake or two of lime or lemon juice and gently sauté the mushrooms for 5 minutes.
- Reserve one spring onion for garnish and stir in the hummus, crème fraiche, paprika and remaining spring onions and gently simmer for 5 minutes more.
- Toss the spaghetti in the hummus sauce and serve, garnished with chopped parsley and spring onion slices.
Serving suggestions
Fresh tomatoes balance this rich, creamy dish very well.
Variations
Substitute Sundried tomato hummus for a more colourful version.
Chef's note
OK, I admit it - I was a lazy boy and used shop-bought hummus. Adding 4 peeled and crushed garlic cloves makes it a little more interesting.
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