I eat hummus all the time, but I never thought about making it into a pasta sauce until I saw this recipe. It’s nice and creamy with a similar texture to alfredo

This was really good! It would be kid friendly if you reduced the amount of red pepper flakes.

Ingredients-
3 cups broccoli florets
8 oz mushrooms
1 tsbp olive oil
salt and pepper
1 package pasta
¾ cup plain hummus
zest of two lemons (I just used one)
2 small cloves garlic, minced
½ tsp red pepper flakes
½ cup reserved pasta water
½ cup jarred roasted red peppers, cut into thin strips (I actually didn’t use this, because I couldn’t open the jar)
fresh parsley to serve (I didn’t do this either)

1. Preheat your oven to 400 degrees F. Start boiling the water for pasta.
2. Put broccoli and mushrooms on baking sheet. Drizzle with olive oil and season with salt and pepper. Roast for 10-15 minutes or until vegetables start to brown. Set aside.
3. While vegetables are roasting, make Creamy Lemon Hummus sauce- add hummus, lemon zest, garlic and red pepper flakes to a small box and mix to combine. Season with salt and pepper if needed.
4. Cook pasta according to pasta instructions. Reserve about ½ cup pasta water and use it to thin out your pasta until it can easily be drizzled.
5. Add cooked pasta to a plate, drizzle with hummus sauce and top with roasted broccoli, mushrooms, red peppers and parsley. (Or you can just mix it together in a bowl and serve it, like I did)

Serves 4-8. Works as leftovers.

From Fooduzzih