Noodles

Orecchiette with Chickpea Hummus and Sun Dried Tomatoes

Name: Orecchiette with Chickpea Hummus and Sun Dried Tomatoes
Yield: 2 servings
Cuisine: Italian
Ingredients: 8.8 ounces (250 g) orecchiette; 5.3 ounces (150 g) cooked chickpeas; 4-5 sun-dried tomatoes in oil, drained; 1 tablespoon tahini sauce; Extra-virgin olive oil, as needed; About 1/4 cup hot water (about half an espresso cup); Sliced or chopped blanched almonds, as needed; Turmeric, as needed; Paprika, as needed; Salt and pepper, as needed

by CookWhatHK0 saved

Orecchiette with Chickpea Hummus and Sun-Dried Tomatoes tosses pasta in a blended chickpea, tahini, and tomato sauce, topped with almonds.

Orecchiette with Chickpea Hummus and Sun Dried Tomatoes

小耳朵意粉配鷹嘴豆醬同曬乾番茄

Ingredients

材料

8.8 ounces (250 g) orecchiette

小耳朵意粉 250克

5.3 ounces (150 g) cooked chickpeas

熟鷹嘴豆 150克

4-5 sun-dried tomatoes in oil, drained

油浸曬乾番茄 4至5粒（瀝乾油份）

1 tablespoon tahini sauce

芝麻醬 1湯匙

Extra-virgin olive oil, as needed

初榨橄欖油適量

About 1/4 cup hot water (about half an espresso cup)

熱水約¼杯（半個濃縮咖啡杯）

Sliced or chopped blanched almonds, as needed

焯水杏仁（切片或切碎）適量

Turmeric, as needed

薑黃粉適量

Paprika, as needed

紅椒粉適量

Salt and pepper, as needed

鹽同黑椒適量

Instructions

做法

Bring a pot of water to a boil for your pasta. Once the water is boiling, add salt and then the orecchiette. The original recipe calls for fresh orecchiette, but I personally used dried. Feel free to use any short pasta you prefer; the dish will still turn out delicious.

首先，燒一煲水煮意粉。水滾後，加鹽同意粉落去。原版食譜用新鮮小耳朵意粉，但我用咗乾意粉。你可以用任何你鍾意嘅短意粉——效果一樣好味。

While the pasta is cooking, prepare the hummus that will form your sauce. In a blender or using an immersion blender, combine the chickpeas, chopped sun-dried tomatoes, tahini, olive oil, and a small amount of hot water. Blend these ingredients briefly. Add the paprika, pepper, salt, and a pinch of turmeric. If necessary, add more water and blend again. Continue adding water gradually, a little at a time, until the hummus reaches your desired consistency.

煮意粉嘅時候，準備做醬汁嘅鷹嘴豆醬。用攪拌機或手提攪拌棒，將鷹嘴豆、切碎嘅曬乾番茄、芝麻醬、橄欖油同少量熱水混合。略為攪打，然後加入紅椒粉、黑椒、鹽同少許薑黃粉。按需要加水再攪，每次少少加水直至達到你想要嘅稠度。

Transfer the made hummus to a skillet. Add the drained pasta, and if needed, add a little more water to help everything mix together smoothly. Serve the dish topped with almonds, or you can stir them directly into the pasta before serving.

將鷹嘴豆醬倒入鑊入面，加入已瀝水嘅意粉，如有需要可加少量水幫助混合。上碟時鋪上杏仁，或上碟前拌勻亦可。