The Complete Hummus Cookbook is the all-in-one guide to the many, many ways that hummus can improve your diet and enrich one’s life. With recipes for everything from appetizers to meals, to side dishes and desserts, The Complete Hummus Cookbook will have everyone falling in love with the delicious, nutritious, and oh-so-versatile dish that is hummus.
Ingredients, Serves 6
1 (16-ounce) package jumbo shell pastas, cooked according to package instructions and drained
3 cups tomato marinara sauce
1 (15-ounce) can chickpeas, drained or equivalent cooked chickpeas
2 tablespoons tahini
¼ cup lemon juice or juice from 1 large lemon
½ garlic clove, peeled
2 tablespoons nutritional yeast
2 tablespoons olive oil
½ teaspoon onion powder
½ teaspoon dried Italian seasoning
¼ teaspoon sea salt
1–2 tablespoons water
Preheat oven to 350°F. Spray a baking dish with non-stick cooking spray (not required, but recommended). Pour 1 cup of the marinara sauce evenly on the bottom of the baking dish and top with cooked pasta shells. Using a food processor, blend remaining ingredients until the desired consistency is reached and hummus is well-combined. Spoon hummus filling into pasta shells then top with remaining 2 cups of marinara sauce. Cover and bake for 30–35 minutes, then allow to set for a few minutes before serving.
Tip: This dish can also be topped with vegan cheese; however, it is definitely not lacking in flavor without the cheese. The nutritional yeast does a great job adding cheesiness to this homemade hummus filling and is beyond satisfying!