Last week’s creamy hummus pasta was an obvious hit, combining two of the kids’ ultimate favourite foods. Whilst they were eating it, Number One Daughter in particular starting offering suggestions for enhancement so I had to take her up on it.
She picked out some of her other favourite ingredients that she thought would compliment the dish and I’m a firm believer that including children in the process makes them feel valued. By gaining their interest and having input means they are (sometimes) more inclined to try new ideas.
- 250g spaghetti
- 200g hummus
- 1 x garlic clove, crushed
- 4-5 sundried tomatoes, chopped
- A couple of good handfuls of baby leaf spinach
- 225g Halloumi, cubed
- Handful basil leaves, chopped
Cook the spaghetti for 8 minutes (adding a dash of olive oil so it doesn’t all stick together). Drain, reserving a cupful of the cooking water.
Fry the halloumi in olive oil in the pasta pan until it begins to colour. Add the tomatoes and garlic for 1-2 minutes.
Return the pasta to the pan, stir in the hummus with a good slosh of the cooking water, then add the spinach until it wilts down.
Garnish with the chopped basil and serve with a good sprinkling of black pepper.
Despite picking the spinach out because she didn’t like ‘the leaves’, Mathilde devoured her spaghetti. This dish has been an absolute triumph and hummus is now my new go-to quick and easy pasta sauce: easier than a simple tomato sauce or passata, the chickpeas make it so much more nutritious and packed with protein. What’s more, the kids like it.