It's been quite a
cloudy weekend, but now the sun came out, so we are heading out soon
for a Sunday afternoon walk. There is a lovely star fort close to our
home, and we like to do little walks there. It's also very close to
Copenhagen's most famous landmark, the Little Mermaid.
This is called a
deconstructed hummus only because I haven't bought a new blender to
make my own hummus, and assembled it from the different components.
So in this pasta I used whole chickpeas, tahini, garlic, olive oil
and lemon. I also added some fried red onions to the pasta. I should
buy some sort of a blender soon though, as we can't make any smooth
soups either.
Those garlic and
beetroot sprouts just looked so tempting that I basically wanted to
build a dish around them. I thought that they would go nicely with
falafel, and they did indeed. This was a nice little weekday dish,
and I would make it again, if I happen to have the same ingredients.
Have a nice
Sunday!
Your VegHog
What a marvellous way to present hummus - I have seen some hummus based pasta sauces and but not the way you have presented it which I love (those beetroot sprouts are so gorgeous) - we seem to be eating heaps of hummus lately.
ReplyDeleteThank you! It was just one of those bit creative weekday meal ideas. Hummus is always a good idea!
DeleteLike Johanna, I too have seen some hummus based pasta sauces, but not in the style you share here. I think this would make a lovely change from my usual pasta salad, I wonder if my husband would like it - I should give it a go and see as I am getting bored with my back up pasta salad recipes.
ReplyDeleteBy the way i want some of those beetroot sprouts, i do get spouts when i visit specialist vegetarian deli's in bigger cities, but i have not seen beetroot ones.