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Pasta e Ceci With a Twist


National Pasta Association takes a clever twist on this “pasta and chickpea” classic by incorporating hummus. Try a flavored a hummus to give your dish an extra kick of flavor.

This recipe is provided by the National Pasta Association.


  • 4 Ounces pappardelle
  • 1 Tablespoon extra virgin olive oil
  • 2 Tablespoons chopped garlic
  • 2 Teaspoons finely chopped rosemary
  • 14 Ounces (half a jar) prepared favorite tomato sauce
  • 3 Ounces prepared hummus, perhaps flavored such as roasted red pepper
  • 1/4 Cup chopped parsley


Bring a large pot of salted water to a boil. Cook the pappardelle according to package directions. Drain and reserve.

Heat a large saucepan over medium heat. Add the olive oil and sauté the garlic and rosemary until aromatic (about 30 seconds).

Add the tomato sauce and hummus. Stir and simmer for a few minutes for the flavors to meld. Taste and adjust seasoning.

Stir in the pappardelle and toss to coat. Divide between 4 bowls and sprinkle with parsley.