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Hummus Pasta Salad

This hummus pasta salad is a hearty side dish, but it could be a nice meatless main dish as well. Add the dressing while the pasta is still warm to allow the pasta to absorb some of the dressing. —Michelle Morrow, Newmarket, New Hampshire
  • Total Time
    Prep: 25 min. Bake: 20 min. + chilling
  • Makes
    18 servings (3/4 cup each)


  • 2 cans (16 ounces each) garbanzo beans or chickpeas, rinsed and drained
  • 2 tablespoons olive oil
  • 3/4 teaspoon salt, divided
  • 1/2 teaspoon pepper, divided
  • 1 package (16 ounces) uncooked whole wheat spiral pasta
  • 4 cups chopped fresh kale
  • 2 medium lemons
  • 1/2 cup water
  • 6 tablespoons tahini
  • 4 garlic cloves, minced
  • 2 tablespoons Greek olive juice
  • 1 pint cherry tomatoes, quartered
  • 1 cup Greek olives, chopped


  • Preheat oven to 350°. Place garbanzo beans on a parchment-lined rimmed baking sheet. Drizzle with oil and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper; toss to coat. Bake until golden brown, about 20 minutes.
  • Meanwhile, cook pasta according to package directions for al dente. Drain pasta; rinse with cold water and drain well. Place kale in a large mixing bowl; massage until tender, 3-5 minutes. Add pasta.
  • Finely grate zest from 1 lemon. Cut lemons crosswise in half; squeeze juice from lemons. In a small bowl, whisk water, tahini, garlic, olive juice, lemon juice and zest, and remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Pour over pasta mixture; toss to coat. Stir in garbanzo beans, tomatoes and olives. Refrigerate, covered, at least 3 hours.
Nutrition Facts
3/4 cup: 219 calories, 8g fat (1g saturated fat), 0 cholesterol, 316mg sodium, 30g carbohydrate (2g sugars, 6g fiber), 7g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.
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