I’ve written over 20,000 words these past two days, so I’m taking a much needed breather. The thing is, I’m so incredibly caffeinated that I can’t just sit and watch Southern Charm without typing, so I thought it’d be a blast to update this little corner of the world wide web. Ya see, it’s been a bit since my last update, and it was pretty heavy. (Thank y’all SO much for your kind words, by the way!) So, let’s go with something a little less heavy, figuratively speaking.
Black bean hummus pasta. I made this, um, way too long ago. Like, when I still lived in Charleston long ago. Like, when I wasn’t even a vegetarian yet and weighed 35 more pounds long ago. It’s so weird looking back on these photos and thinking of the space I was in. Miserable with my weight, in a place I felt lost, and with a man who I didn’t know anymore.
It’s so weird that you can feel everything all over again just by looking at a photo. BUT, we aren’t talking about heavy stuff. We’re talking about black bean hummus. Honestly, it’s kind of all I eat now that I’ve cut meat, most dairy and heavily processed wheat products (like pasta, bread) out of my diet. Plus, I’ve partnered with Sabra so my fridge is literally STOCKED with mini hummus cups. Which are the perfect post-Orange Theory workout snack, especailly because I’ve opted just eating it with a spoon.
I don’t eat a ton of pasta, but this one I’m definitely okay with splurging on. For one, it’s super powered with fiber and protein, which means you don’t need as much to feel full (like it’ll stop a carb-a-holic like me from overindulging). Luckily for me now, I’m in a house with four other hungry people (including a 192 pound power lifter), so a big bowl of pasta like this won’t last through the night, better yet another day. That makes it easier for me to control my portions and feed people I love in the meantime!
I have another article to pen, a million more photos to edit and a workout to get to, so we’re going to skip the small talk and just get right to the recipe. I have an arsenal of more recipes to share, so stay tuned the next few weeks. We’re bringing this blog baby back to life!
Black Bean Hummus Pasta
Hummus serves 8. Pasta serves about 6.
Prep time: 15 minutes
Cook time: 12 minutes
For the hummus:
- 15 ounce can of black beans, drained
- 1/2 cup fresh basil
- 2 tablespoons tahini
- 2 tablespoons lime juice
- 1 jalapeno pepper, seeded and chopped (save 1/2)
- 1 habanero pepper, seeded and chopped (save 1/2)
- 1 garlic clove
- 2 tablespoons water
- Salt and pepper to taste
- Olive oil for garnish
- Chopped nuts
For the pasta:
- 1 package (16 ounces) spaghetti + 1 cup reserved pasta water
- 1 1/2 cups chopped tomatoes
- 1 cup chopped tortilla chips or pita chips
- Fresh basil chopped
- Salt and pepper to taste
- To make the hummus, place the black beans, basil, tahini, lime juice, jalapeno, habanero and garlic clove in a food processor. Pulse on low. Gradually add the water until the mixture starts to thin. Add salt and pepper to taste. Measure out about 1 cup and save the rest.
- Bring a large pot of water to a rapid boil. Add the pasta and a dash of salt. Cook until al-dente, about 8 minutes. Drain, saving 1 cup of water.
- In a large bowl, whisk 1 cup of hummus with pasta water and stir until creamy. Add in the tomatoes and mix to combine. Serve with crushed chips and chopped basil. Serve warm.