I confess that, of late, I have been buying hummus rather than making it. I know, I know! It's extremely easy to make, not to mention cheaper and open to customisation. Nevertheless, I sometimes buy it. A consequence of this is needing to use up the tub within the recommended date range. I'm very fond of hummus, but sometimes I struggle to get through it all as a spread or dip. Dishes like this are handy at such times.
Whilst I didn't use them here, I think sun dried tomatoes would provide a nice twist with this meal too. If you like sun dried tomato flavours, feel free to try out the addition (and let me know how it goes).
Just creamy, vegan, spiced tomato spaghetti
A delicious, easy mid-week meal
Author: Bite-sized thoughts
2 tbsp red wine vinegar
1 green pepper, chopped
1 - 2 carrots, chopped
2 tbsp tomato paste
1 tsp onion powder
1 tsp dried oregano
1 tsp paprika
Few cracks black pepper
Approximately 1 cup cherry tomatoes, cut in half
1/3 cup hummus
Spaghetti to serve 2
Decent bunch of fresh parsley, chopped
Heat a non-stick pan over medium-high heat. Saute the peppers and carrots in the red wine vinegar, for approximately 10 minutes or until starting to soften. Reduce heat to low and add the tomato paste, onion powder, oregano, paprika and black pepper. Allow to cook on low heat, stirring occasionally, for a further 10 minutes or longer if time permits.
Approximately 10 minutes before you plan to eat, add the cherry tomatoes and hummus to your sauce mix.
Keep the sauce over low heat. In a separate pan, cook your spaghetti to al dente according to pack instructions (in most cases, around 8-10 minutes).
When the spaghetti is just cooked, combine it with your sauce mix and stir to combine. Serve topped with parsley.
What are you adding hummus to at the moment?