Hummus pasta

Sometimes you need a very easy back pocket recipe. A dinner you can throw together with things you probably already have in your pantry or fridge. Hummus pasta is one of those recipes. The only cooking required is boiling pasta. Hummus mixed with starchy pasta water forms a creamy, flavor-packed sauce with lots of protein. Throw in whatever Mediterranean-ish veggies, herbs, or pantry staples you have on hand, like roasted red peppers, cherry tomatoes, and olives, and you have a complete one-pot meal!

Hummus pasta
1 lb short pasta like fusilli 
1 lb tub of hummus, about 2 cups (I like Sabra's roasted red pepper)
3 cloves garlic, minced

2 T lemon juice

salt, black pepper, and red pepper to taste

Top with whatever you have on hand. :

a carton of cherry or grape tomatoes, halved

or a handful of sundried tomatoes 
roasted red peppers

drizzle of olive oil (optional)

sliced kalamata olives (optional)
pepperoncini (optional)
feta (optional)

Boil pasta until al dente, reserving two cups of starchy pasta water after draining. Stir in hummus, garlic, and lemon. Add as much pasta water as you need to make a creamy sauce. Top with whatever Mediterranean ingredients you have on hand.