Parsley Scallion Hummus Pasta

Ingredients

• 15 oz. can chickpeas
• 1/4 cup olive oil
• 1 fresh lemon, or 1/4 cup juice
• 1/4 cup tahini
• 1 clove garlic, or 1/4 tsp garlic powder
• 1/4 tsp cumin
• 1/2 tsp salt
• 2 scallions
• 1/4 bunch fresh parsley, or to taste
• 8 oz. pasta

Directions

1. Pour off the liquid from the chickpeas, then put the chickpeas in a food processor with the olive oil, the juice from the lemon, about 1/4 cup, the tahini, garlic, cumin, and salt. Pulse everything together until the hummus is smooth, drizzling in a little water if the mixture needs help moving.
2. Slice the scallions, using the white and green portions, and strip the parsley leaves away from the stems. Add the scallions and parsley to the hummus in the food processor, then run the machine again until the herbs are worked in and you see just tiny green specks. Taste, then adjust with more salt, lemon, or garlic if it needs it.
3. Prepare 8oz. of your favorite pasta following the package directions. Before draining, scoop out 1 cup of the starchy cooking water, then pour the pasta into a colander. Put the drained pasta back in the pot, with the heat off. Spoon in about 3/4 of the hummus and toss until the pasta is coated all over, adding more hummus if needed. Splash in the reserved pasta water as necessary so the mixture stays smooth and saucy. Serve right away.