21 January 2018

Deconstructed hummus with pasta

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


  1. 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.

    1. Thank you! It was just one of those bit creative weekday meal ideas. Hummus is always a good idea!

  2. Like 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.
    By 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.


Thanks for reading! I would very much appreciate any comments or suggestions from you.