As a ‘good’ little Lebanese girl I like hummus, but like any food, it definitely has to be made correctly. I’ve had some horrible hummus in my day. I’ve recently started making my own more and more so now, I always end up with tahini in the cupboard, and this seemed like a perfect way to incorporate it into something else! We both enjoyed it.
A Barefoot Contessa recipe via Annie’s Eats
- 6 cloves garlic, roughly chopped
- 1/4 cup fresh ginger, peeled and roughly chopped
- 1/2 cup vegetable oil
- 1/2 cup tahini
- 1/2 cup creamy peanut butter
- 1/2 cup soy sauce
- 1/4 cup dry sherry
- 1/4 cup sherry vinegar
- 1/4 cup honey
- 1/2 tsp. hot chili oil
- 1 tbsp. dark sesame oil
- 1/2 tsp. black pepper
- 1/4 tsp. cayenne pepper
- 1 lb. thin spaghetti (I used a thicker noodle per Corrie’s request that night, but we both agreed it would be delicious with thin, which is usually my preference.)
- 2 bell peppers (red, orange or yellow), julienned
- 4 scallions, sliced diagonally
Using a food processor, pulse the garlic and ginger until finely minced. Scrape down the sides of the bowl, then add in the remaining dressing ingredients and pulse until smooth.
Cook the pasta until al dente in a big pot of boiling salted water. Drain and then, while warm, toss the pasta with 3/4 of the sauce. Add the bell peppers and scallions and mix to combine. You can serve it warm or at room temperature, adding more sauce as needed.