小耳朵意粉配鷹嘴豆醬同曬乾番茄

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.

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.

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.