Best 3 Babganoush Hummus Pasta Vegan Recipes
Indulge in a culinary journey with Babaganoush Hummus Pasta, a delightful vegan dish that harmonizes the smoky richness of baba ganoush, the creamy smoothness of hummus, and the comforting embrace of pasta. This symphony of flavors is sure to tantalize your taste buds and leave you craving for more.
Embark on a culinary adventure with three enticing variations:
1. Classic Babaganoush Hummus Pasta: Experience the harmonious blend of smoky baba ganoush and velvety hummus, complemented by the al dente texture of your favorite pasta.
2. Roasted Red Pepper Babaganoush Hummus Pasta: Elevate your taste experience with the vibrant sweetness of roasted red peppers, adding a pop of color and a burst of flavor to the classic combination.
3. Spicy Harissa Babaganoush Hummus Pasta: Ignite your taste buds with the fiery kick of harissa, a North African chili paste, that brings a touch of heat and depth of flavor to the dish.
Each variation offers a unique flavor profile, catering to diverse palates and preferences. Whether you prefer the classic simplicity or crave a spicy kick, these recipes provide an exciting culinary adventure that will leave you satisfied and delighted.
BABA GANOUSH
Steps:
- Preheat the oven to 350 °F.
- With a sharp knife, cut the eggplant into half lengthwise. Line a baking tray with parchment paper and place the eggplant halves on top with the flesh-side facing up.
- Brush with olive oil (I used about one tablespoon in total).
- Bake them for 40 minutes. Cover them with aluminium foil for the last 10-15 minutes, so they don't become too brown.
- Let the eggplants cool down for about 10 minutes, so they are easier to handle. In the meanwhile place the remaining ingredients into a food processor.
- Scrape out the flesh of the eggplant with a spoon and add it to the tahini mixture. Process until smooth.
- Sprinkle with freshly chopped parsley, some more olive oil, and red pepper flakes. Serve with warm pita bread. Enjoy!
Nutrition Facts : Calories 162 kcal, Carbohydrate 12 g, Protein 3 g, Fat 12 g, SaturatedFat 1 g, Sodium 298 mg, Fiber 5 g, Sugar 5 g, ServingSize 1 serving
BABGANOUSH-HUMMUS PASTA
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.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 43m
Yield 4 servings
Number Of Ingredients 15
Steps:
- 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.
BABGANOUSH-HUMMUS PASTA (VEGAN)
This is a Rachel Ray recipe that is actually vegan! I was channel surfing, stopped on 30 Minute Meals, and could not wait to try this easy, hearty, healthy, delicious vegan meal. Try crumbling soy feta on top. Serve with a Greek salad and warm pita bread.
Provided by Prose
Categories Beans
Time 30m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- 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 blender or food processor. 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.
Tips:
- Use fresh, high-quality ingredients: The fresher the ingredients, the better the hummus and pasta will taste. Look for ripe and flavorful vegetables, and use fresh herbs whenever possible.
- Don't skip the tahini: Tahini is a key ingredient in both hummus and baba ganoush. It adds a creamy texture and a nutty flavor. If you don't have tahini on hand, you can substitute another nut or seed butter, such as almond butter or sunflower seed butter.
- Use a food processor or blender: A food processor or blender is the easiest way to make hummus and baba ganoush. It will help you to get a smooth and creamy texture.
- Season to taste: Be sure to taste the hummus and baba ganoush before serving and adjust the seasonings to your liking. You may want to add more lemon juice, salt, or garlic.
- Serve with your favorite toppings: Hummus and baba ganoush are delicious served with a variety of toppings, such as pita bread, vegetables, crackers, or falafel.
Conclusion:
This recipe is a delicious and easy way to enjoy the flavors of the Middle East. The hummus and baba ganoush are both creamy and flavorful, and the pasta is cooked to perfection. This dish is sure to be a hit at your next party or gathering.
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