This is a recipe that is at the same time a Mediterranean diet, gluten-free, vegetarian, vegan, paleo and – if you want and can afford the pasta – it can also be organic. The commercial and restaurant versions of this chickpea pasta born in the Middle East have, in my opinion, two problems. One, too much garlic. Two, too much cumin. For this reason, I prefer to make it at home, using these two ingredients to give character and nuances, not to numb your palate.
A third problem could be, in some cases, excess salt, but that is something we can also control at home. The great advantage of hummus is that it combines with countless things, keeps very well, and is very versatile.
Approximate basket: €1.50 per portion (does not include pita and other ingredients to combine).
