You already know I have a gift for leftovers, but sometimes I create something that even makes me say “Genius!” Not that I’m here solely to toot my own horn, but I feel that what I made last night for supper was innovative and simple enough that I just had to share.
A week ago I made hummus. Just a basic lemony hummus, but I ended up with too much garlic in it, so I doubled the recipe. That didn’t help. It was still vampire-killer, so it sat in the fridge for a while. Last night, I pulled it out. I thought
I bet hummus would make an alright base for pasta sauce…
Son scraped the hummus into a frying pan, and I started to whisk in some chicken stock – lots of chicken stock. It needed more salt, and I added a scallion, but after that, I wasn’t too sure what to do. I did lots of taste-tests. I tried a bit of hummus-sauce with tomato; no go. I tried a bit of hummus-sauce with kalamatas; not so wow. I tried a bit of hummus-sauce with feta cheese; that tasted like soap; not good at all. Finally, I tried a bit of spinach. That worked, though it didn’t really add anything but a nice splash of colour. Then I just let it alone.
I boiled up some spaghetti, and tossed it all together. Since it’s been so hot, and Husband works in un-air-conditioned comfort, I opted to cool the whole dish for more of a pasta-salad sort of meal.
It worked wonderfully. I can say with certainty, that if we ever have tons of hummus left over, I would repeat this. Even better, I recommend it to you.