250g cavatappi Pambac, 1 cup of boiled chickpeas, ½ beetroot skinless, boiled and diced, 2 cloves of garlic, chopped, juice of 1/2 lemon, grated rind of 1/2 lemon, 3 tablespoons of tahini, salt , pepper, 2 tablespoons olive oil, ½ teaspoon of cumin (optional), 1 teaspoon granulated garlic, 1 teaspoon granulated onion, parsley leaves.
Cook the pasta according to package directions. After they are cooked, drain them and rinse them with cold water to stop them from boiling. Add a tablespoon of olive oil and stir to prevent the pasta from sticking. In a blender, add cooked chickpeas, diced beetroot, minced garlic, olive oil, lemon juice and zest, tahini, cumin, granulated garlic, granulated onion, salt and pepper. Blend everything until you get a smooth and homogeneous paste. If necessary, add a little water or chicken stock to thin the hummus if you want it to be runnier. Place the cooked pasta on plates and add the beetroot hummus on top. You can decorate with a little olive oil, coarsely ground cashew nuts and fresh parsley leaves. Serve pasta with beetroot hummus immediately. Enjoy!
