There is a trick most people do not know: hot pasta water and a spoonful of hummus make one of the most luxurious sauces you can put together without any effort. The starch loosens the hummus, the olive oil emulsifies it, and the result is something deeply savory, slightly earthy, and a color that makes everyone at the table ask what it is.
This is not a fancy recipe. It is an honest one. Three main components, a handful of pantry staples, and fifteen minutes from pot to bowl.
Ingredients
Instructions
- 1
Bring a large pot of well-salted water to a boil and cook the pasta until just al dente. Before draining, scoop out at least half a cup of the starchy pasta water — you will not need all of it but you want it close.
- 2
While the pasta cooks, warm the olive oil in a wide pan over medium-low heat. Add the garlic and let it soften for two minutes until fragrant but not colored. Take the pan off the heat.
- 3
Drain the pasta and add it directly to the pan with the garlic oil. Spoon in the Beetroot Hummus and toss everything together, adding the pasta water a splash at a time until the sauce coats every strand and has a loose, silky consistency.
- 4
Add the lemon juice and zest, season generously with salt and pepper, and toss again. Plate immediately and finish with the toasted walnuts, fresh herbs, and a final drizzle of olive oil.
- 5
Eat while it is hot. The color fades slightly as it sits, so serve fast and eat faster.