Babganoush-Hummus Pasta

Rachael Ray

Recipe courtesy Rachael Ray, 2008

Show: 30 Minute MealsEpisode: Chickpeas, Thank You

Picture of Babganoush-Hummus Pasta Recipe Photo: Babganoush-Hummus Pasta Recipe
Rated 3 stars out of 5
  • Rate This Recipe
  • Read 47 Reviews
Total Time:
43 min
Prep
20 min
Cook
23 min
Yield:
4 servings
Level:
Intermediate
x

Save To My Recipe Box

Please limit to 20 characters

Saving Recipe

Adding Recipe

Or Do Not Add

Success

This recipe was saved to your Folder_Name folder.

x

Save To My Recipe Box

Please sign in to save this recipe to your Recipe Box!!

25 Characters Max

Enter Time:

:
:

You can create up to five timers

A few months ago I started cooking with whole wheat pasta because I was working on family-friendly recipes for a charity cookbook. Whole wheat pastas are loaded with protein and fiber so it's a really easy way to help kids get more of both. I tried some whole wheat spaghetti for John and me one night. The preparation was simple -- just 10 shallots and cheese dressed it -- but from the first nutty-delicious bite I was hooked! The earthy, nutty flavor of chickpeas is a natural complement as well. Here I let a couple of dip-n-spread favorites inspire a hearty vegetarian sauce.

Ingredients

  • Salt
  • 1 pound whole wheat penne
  • 1/4 cup EVOO - Extra Virgin Olive Oil
  • 4 cloves finely chopped or grated garlic
  • 1 medium eggplant, peeled and chopped
  • 1 (15-ounce) can chickpeas, drained
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon crushed red pepper flakes
  • Freshly ground black pepper
  • 1 lemon, zested
  • 1 cup vegetable stock
  • 2 to 3 tablespoons tahini paste
  • 1/2 cup coarsely chopped flat-leaf parsley
  • 1/4 cup toasted pine nuts

Directions

Heat a large pot of water to a boil, salt water and cook pasta to al dente.

While water boils heat extra-virgin olive oil in a deep skillet over medium heat. Add garlic and cook 1 to 2 minutes then add the eggplant and chick peas and stir to coat. Season the chick peas and eggplant with cumin, coriander, red pepper flakes, salt and pepper, cover with lid and allow to cook for about 10 minutes. Stir in lemon zest and continue to cook until eggplant has broken down, about another 5 to 10 minutes.

Remove the vegetables from the pan and place into a food processor fitted with blade attachment. Add the vegetable stock and tahini paste and process until a sauce consistency. Add the sauce back to the saucepan and heat over low heat until ready to serve.

Add a ladle of starchy cooking liquid to the sauce, drain pasta and toss pasta with chickpea-eggplant sauce 1 minute then top with parsley and pine nuts. Place into a serving dish.

Print Recipe

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Food Network to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be signed in to review this recipe.

Newest Ratings and Reviews

Read all 47 reviews

  • on May 23, 2011

    Flag

    I really enjoyed this recipe, who wouldn't ? PASTA!!! I found that the sauce was just a bit to thick, so the next time I make it, I will add a little of the pasta water. No one in my family likes chick peas except for me; they never knew that they were in there. Thanks RR

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 06, 2011

    Flag

    The sauce is GREAT! Just not on the pasta...I love whole wheat pasta, but this combination was too starchy and feels funky in your mouth. On her episode of 'chickpeas. Thank you', she made this dish along with the "for-pita's-sake" salad. Make this salad, but instead of ripping up the pita, do her spice recipe to two whole pita's. Top with the sauce and the salad...oh my gosh! It's heavenly and so healthy!!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on May 04, 2011

    Flag

    I thought this was an odd combination and it looked different . However it was so tasty !!! I loved the flavors mixed together . I added a medium onion and cooked with the garlic in the beginning. Much more than the four servings it says . Great meal and lots of protein and Omega 3 with whole wheat pasta!!

    people found this review Helpful.
    Was this review helpful to you? Yes | No

Next Recipe

Advertisement

Free Recipe of the Day Newsletter

Let Food Network chefs plan what's for dinner, with quick and easy recipes delivered to your inbox daily.

Ads by Google