Or fresh hummus, whatever. But mainly, leftovers! I think that hummus is just one of those things born to be delicious and then languish in the fridge until it finally molds and you give it to the dog, amirite? For us at least it’s always a party staple, but we never really eat it in the day-to-day. I had some leftover hummus recently and made 2 new recipes from it because I just don’t think I’m in the only one who has this leftover hummus issue.
Indulge me, will you? Up first is this super simple creamy-yet-healthy pasta salad. It’s a pretty standard version with any mix-ins you’d like, but the hummus flavor instead of a regular oil + vinegar or mayo base is really special. Plus, hummus in the dressing means that there is protein coating your pasta, which makes it a perfect meat-free meal.
You’ll need 1/2 cup or so of hummus, give or take. My recipe is below, but any kind or flavor you like is just great in this dish.
Then you’ll need pasta (1/2 box or so, cooked), mayo, lemon juice, feta cheese, parsley, mint, cherry tomatoes, and half a cucumber.
The first thing will be to get the pasta cooking. This is a great use for leftover pasta too, but I actually like making pasta salad with warm pasta, I think it absorbs more of the dressing that way. But up to you! While the pasta is working, prep your veggies and make the dressing. For the dressing, just whisk together the hummus, mayo, and lemon juice. Taste it and it should be great, but feel free to add some salt and pepper if you’d like.
Then dice the cucumber…
…halve the tomatoes…
chop the herbs…
…and cube the feta! Pictures like this give me peaceful, easy feelings.
Now, all that’s left is to mix the pasta with the dressing, veggies, herbs, and cheese.
Taste this! If you’d like to add some salt and pepper here feel free to do so, but I found mine to be perfect without anything extra.
Like I said at the beginning, the flavor combo here is like your fav Greek lunch all in one dish, the hummus has a new purpose, and we included feta so….what’s not to like?
I think the mint is my favorite part of this, but you can use any herbs that you like! Go, have a party with hummus, and make this with the leftovers ASAP. You’ll love it!
- 8 ounces short-cut pasta, cooked to package directions
- 1/2 cup hummus
- 1/4 cup mayonnaise
- 1 lemon, juiced
- 1/4 cup chopped fresh mint
- 1/4 cup chopped fresh parsley
- 4 ounces diced feta
- 1/2 cup cherry tomatoes, halved
- 1/2 cup diced cucumber
- Combine the mayonnaise, hummus, and lemon juice in a large bowl until smooth. Add the remaining ingredients and stir gently to coat. Taste, and add salt and pepper to your preference.
- Eat. Enjoy!
- Basic Hummus Recipe: Pulse 1 can drained chick peas with juice of 1/2 lemon, 1 garlic clove, 1/4 teaspoon cumin, 1/4 cup tahini, and 1/4 cup olive oil until very smooth. Taste, and add salt and pepper to your preference.