Red Pepper Hummus Noodles

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I love recipes that can be easily changed just by modifying the list of ingredients.

A few months ago, I posted a recipe for Hummus Sesame Noodles.  It was loved by many and got a ton of pins on Pinterest.  My family loved it.  It was very quick and easy.  Just a great recipe.

Of course, I’ve never been one to leave well enough alone, so I had to try out a different variation.  My original one used a roasted garlic hummus, so I decided to try it again with roasted red pepper hummus.  That’s my favorite kind of hummus, so I always have some in the refrigerator.

The result was delicious!  Michael is out of town right now, but the kids and I absolutely loved it!  Every slurpy, crunchy, nutty forkful.  You really need to make this one.  Soon.

Red Pepper Hummus Noodles

  • 1 pound of angel hair pasta
  • 1 12-ounce container of hummus
  • 2/3 cup of vegetable stock
  • 1/4 cup of soy sauce
  • 2 teaspoons of sesame oil
  • 1 cup of snow peas, sliced very thinly on an angle
  • 3-5 green onions, sliced very thinly on an angle
  • 1 cup of dry roasted peanuts, chopped
  • 1 12-ounce jar of roasted red bell peppers, drained and sliced into thin strips

Boil pasta in salted water for 6-8 minutes.

While pasta is boiling, in a large bowl, whisk together hummus, stock, soy sauce, oil..

Slice snow peas and onions.  Chop peanuts.  Mix together peas, onions, and peanuts.  Set aside.

Slice the peppers.  Set aside.

When pasta is cooked, scoop it out and into the hummus mixture.  Keep the pasta cooking water!!  Toss to coat all the noodles.  Let cool for 15 minutes.

After 15 minutes, add two cups of pasta cooking liquid and stir.

Place noodles into bowls or plates, top with the snow pea mixture.  Top with peppers.

Well Duh #1:  When you slice the snow peas, make your slices VERY thin.

Well Duh #2:  You may need to add more cooking liquid.  Elizabeth and I ate dinner, but Christopher was at a youth activity and ate over an hour later.  By the time he came home, the noodles had sucked up all the sauce, so I added about a cup more of the cooking liquid.  You want the noodles to be loose, but not drowning in liquid.

Well Duh #3:  If you forget and drain the pasta, thereby losing your pasta liquid, don’t panic.  You’re forgiven.  You can use more stock.  The pasta water is better though, because it’s starchy.

I actually can’t wait to eat these leftovers for lunch tomorrow!  It is really good.  The hummus makes a beautiful, velvety sauce for the noodles and the snow peas and peanuts add awesome texture.  This really has turned into a great dish with lots of variety – which I love because it’s so easy that I want to make it a lot, but I don’t want anybody to get tired of it.

So far, they haven’t.  In fact, they just keep asking for it!

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