Green Goddess Pasta

This Green Goddess Pasta is creamy, flavorful and comes together in 30 minutes! It’s great for a quick weeknight dinner or a hot or cold lunch pasta!

Avocado dressing has been such a fave for years and I’ve used it in so many different ways. As a dip, in sandwiches, burgers and on salad, but surprisingly – I’ve never used it in pasta until now! This sauce goes incredibly well with pasta and speaking of pasta, I absolutely loved using Pasta Lensi ’s Lentil Pasta with Spinach and Basil for this recipe!

This pasta has 23g protein per 3.5 oz portion (about 2 servings) and I love it’s subtle spinach and basil flavours that pair SO well with this avocado sauce. The pasta texture was incredible, did not get mushy at all – best part, also tastes great cold. I highly recommend checking out their pasta, which you can do here .

Notes on the Ingredients

Pasta Lensi Lentil Pasta with Spinach and Basil – the star of the show! I love using gluten free pastas because they immediately up the protein of any and all pasta dishes by so much. Be sure to cook according to package directions.

Avocado – avocado gives this dressing a beautiful colour, body/thickness.

Parsley – I love the freshness that parsley adds, as well as beautiful little green flecks.

sea salt – for balancing out the flavours. You may need more or less salt depending on how salty your pasta water is.

juice of one lime or lemon – adds such a brightness and burst of flavour for the entire avocado dressing.

Tahini – I love using tahini here in place of oil for not only some good fats, but incredible flavour and emulsion of the avocado dressing.

garlic – adds great flavour to the dressing

water – for thinning out the dressing, you might not need all of it.

pasta water – don’t skip this step or replace it with regular water. The starchiness in the pasta water helps the sauce easily stick to the pasta.

How to Make Green Goddess Pasta

Boil your pasta according to package directions (I always use the lesser of the two times). Drain and set aside.

While the pasta is boiling, Blend all the green goddess ingredients together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!

Add your drained pasta back into the pan and add the sauce all over it. Stir to combine fully on medium low heat for about 3 minutes until all is fully heated through and coating the pasta. Add in ½ cup pasta water to thin out and fully coat the pasta. Feel free to add more pasta water in to make the sauce thinner if desired.

Serve with more veggies or additions and enjoy!

• Don’t overcook your pasta. This is especially important with gluten free pasta. Pasta Lensi pasta is actually a lot more resistant to overcooking than a lot of the gluten free pastas I have used which is great, so still ensure to follow the package directions and the timing on the lower end, since you’ll be adding the pasta into the sauce for a few minutes too.
• Don’t rinse your pasta. The extra starch will definitely help it to stick. I actually like adding it right into the sauce from the pot – like slotting it immediately over.
• Cook the final sauce and pasta on a nice slow heat, so everything comes together without burning.
• For the best colour, be sure to use a fresh green avocado.

Related Recipes

Roasted Red Pepper Pasta

Ingredients

• ½ large avocado
• ¼ cup parsley , finely diced
• ½ teaspoon sea salt
• 2-3 tablespoons fresh lemon juice , juice of 1 lemon
• ⅓ cup tahini , stirred properly together first
• 3 cloves garlic
• ¼ cup water
• 1 box Pasta Lensi Lentil Pasta with Spinach and Basil
• ½ cup pasta water

Instructions

• Boil your pasta according to package directions (I always use the lesser of the two times). Drain and set aside.
• While the pasta is boiling, Blend all the green goddess ingredients together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
• Add your drained pasta back into the pan and add the sauce all over it. Stir to combine fully on medium low heat for about 3 minutes until all is fully heated through and coating the pasta. Add in ½ cup pasta water to thin out and fully coat the pasta. Feel free to add more pasta water in to make the sauce thinner if desired.
• Serve with more veggies or additions and enjoy!

Green Goddess Pasta

Ingredients

• ½ large avocado
• ¼ cup parsley finely diced
• ½ teaspoon sea salt
• 2-3 tablespoons fresh lemon juice juice of 1 lemon
• ⅓ cup tahini stirred properly together first
• 3 cloves garlic
• ¼ cup water
• 1 box Pasta Lensi Lentil Pasta with Spinach and Basil
• ½ cup pasta water

Instructions

• Boil your pasta according to package directions (I always use the lesser of the two times). Drain and set aside.
• While the pasta is boiling, Blend all the green goddess ingredients together in a food processor, starting with ¼ cup of the water depending on the size of your avocado. You can add more water if you want to thin out the dressing. Enjoy!
• Add your drained pasta back into the pan and add the sauce all over it. Stir to combine fully on medium low heat for about 3 minutes until all is fully heated through and coating the pasta. Add in ½ cup pasta water to thin out and fully coat the pasta. Feel free to add more pasta water in to make the sauce thinner if desired.
• Serve with more veggies or additions and enjoy!

Nutrition

Green Goddess Pasta https://jessicainthekitchen.com/green-goddess-pasta/ December 10, 2021

This is the best homemade hummus recipe I’ve ever tried! It’s a smooth and creamy blend of chickpeas and tahini, flavoured with fragrant roasted garlic. Hummus is naturally vegan and gluten-free, and there are so many ways to make this easy recipe your own.

Homemade hummus makes the perfect addition to a vegan charcuterie board served with pita chips or olive bread . It’s also delicious in hummus pasta !

I took a life-changing trip to the Middle East in 2018. I’d had hummus and baba ghanoush , and falafel before that, but never like what I had there! This homemade hummus is creamy and smooth, rich and even buttery, especially with the addition of roasted garlic (my secret to making just about everything taste better). If you’ve been disappointed by homemade hummus recipes in the past, this one won’t let you down.

What Makes This Homemade Hummus So Good

• Authentic flavors. Whenever I make this recipe, one thing that hits me is how aromatic the hummus is. It immediately brings me back to my time walking through the markets of Tel Aviv. And when I taste it? Well, that just seals the deal!
• Ready in 20 minutes. The best homemade hummus comes down to quality ingredients and a blender . Make it from scratch while hardly lifting a finger!
• Versatile. I recommend serving it with rounds of puffy pita and your favourite vegetables for dipping, but I have a few other ideas below, too.

Notes on Ingredients

Please note that this is important information on the ingredients and instructions. The full recipe, including amounts and details, can be found below (scroll to the recipe card) for your reference.

• Chickpeas – The great debate between freshly cooked or canned chickpeas ! Freshly cooked always tastes best, but ensure you’re getting quality dried chickpeas to start with. If you want to use canned, use a reliable brand . My favorite is the canned chickpeas (garbanzo beans) from Whole Foods .
• Roasted garlic – Here’s how to roast garlic in the oven, and you can also use your air fryer .
• Limes – Lime juice adds the perfect amount of acidity to complement the other flavours of the hummus.
• Sea salt and ground pepper – My favorite sea salt is Redmond Real Salt , and I recommend freshly ground black pepper. These are the grinders I use.
• Tahini – Be sure that your tahini is nutty, smooth, and palatable. It should never be bitter. I sometimes make homemade tahini , and I love the Baron’s Pure Ground Sesame Tahini , which is the closest I’ve found to what I enjoyed in the Middle East.
• Ice cold water – This will help incorporate the tahini and make the hummus lighter and fluffier.
• Olive oil – Always use the best quality olive oil you can afford. I don’t use a lot here, but what little I use makes a big difference.

Optional Hummus Toppings

• Additional chickpeas – You can roast the chickpeas in the oven to make them crispy.
• Olive oil
• Za’atar – While za’atar isn’t a mandatory ingredient, every time I have hummus, I sprinkle some za’atar on top. You can make it if you have a recipe, or you can buy it .
• Smoked paprika

How to Make Homemade Hummus

Homemade hummus is simple, so the key to getting it right is high-quality ingredients and good technique. Here’s how to make this recipe in 3 easy steps:

1. Pulse the chickpeas. Place the chickpeas, garlic, lime juice, sea salt, and ground black pepper in your food processor. Pulse on low for about 15 seconds, or until the chickpeas and other ingredients are chopped, but not blended smooth.
2. Add the tahini and oil. Turn the food processor to low speed. Pour the tahini in through the chute, then slowly pour in the olive oil. Stop, scrape the sides, and turn the food processor back on at low speed.
3. Add the water. Slowly pour the ice water into the chute as the food processor runs. The texture of the hummus should begin to change. Leave your food processor on for 3 to 5 minutes, stopping twice to scrape down the sides. The hummus should be light and fluffy. Taste and add more of any ingredient you’d like to balance the flavour.

Tips for the Best Homemade Hummus

• Peel the chickpeas. If you want to go the extra mile and get the smoothest, creamiest hummus, peel the chickpeas first. All it takes is a little pinch or rub to remove the skins. I actually love this process and find it kind of therapeutic.
• The ice water is essential. It only takes a few minutes to get ice-cold water, so don’t skip it. Just stick a glass of water with ice into your freezer for 15 minutes, then remove the ice and use the water. It helps the ingredients and tahini meld together and gives the hummus that incredibly fluffy and light texture.
• Add the tahini, oil, and water slowly. Always slowly pour these ingredients into your food processor . This allows them to properly incorporate into the hummus. It’s worth going a little slower to make the best hummus.

Feeling Creative? Try These Variations

Once you’ve made hummus from scratch, there are plenty of ways to adapt the flavors and ingredients. These are some easy homemade hummus recipes that I love, that use this traditional hummus as a base:

• Beet hummus . Blend in red beets for a pop of color and earthy flavor.
• Roasted red pepper hummus . Roasting the peppers first brings out their sweetness.
• Roasted cauliflower hummus . Classic hummus with a low-carb twist!

Ways to Serve Hummus

When it’s time to serve, scrape the hummus into a serving bowl and use the back of your spoon to swoop it into swirl shapes (see the photos). Drizzle more olive oil on top and add your favourite toppings.

The best thing about hummus is that it complements so many foods perfectly. Enjoy it with a crudité platter and fresh pita bread. These are more of my favorite serving suggestions:

• Add it to sandwiches and wraps, or spread it onto a falafel burger
• Use it in a Greek salad bowl or serve with tabbouleh
• As a dip for veggies, like carrots, celery, and sweet bell peppers
• Serve with bread, crackers, or veggie chips
• Thin it out and use it as a dressing or a sauce

How to Store

• Refrigerate. Transfer hummus to an airtight storage container and refrigerate for up to a week.
• Can I freeze hummus? Yes, you can freeze homemade hummus! Place it in an airtight storage container and freeze for up to 3 months. Let it thaw in the refrigerator, then serve.

More Homemade Dip Recipes

• Homemade Tzatziki
• Roasted Garlic White Bean Dip
• Creamy Vegan Whipped Feta Dip
• Vegan Spinach Artichoke Dip
• Easy Guacamole

Ingredients

Vegan Hummus Recipe

• 3 cups cooked chickpeas
• 4-5 cloves roasted garlic
• Juice of two limes
• ¾ teaspoon sea salt
• ½ teaspoon ground black pepper
• 1/2 cup tahini
• ½ – ¾ cup ice cold water , it will incorporate with the tahini and make the hummus lighter and fluffier
• 2 tablespoons olive oil

Topping

• Additional chickpeas
• Olive oil
• Za’atar
• smoked paprika

Instructions

• In your food processor, add the chickpeas, garlic and, lime juice, sea salt and ground black pepper. Pulse/blend on low for about 15 seconds until the chickpeas and other ingredients are chopped up together.
• Turn your food processor on to low blend. Through the chute in the top of your food processor, slowly drizzle in the tahini bit by bit until it’s all poured in. Next, slowly drizzle the olive oil in. Stop, scrape the sides, and turn back on.
• Now, slowly drizzle in the ice-cold water. The texture should begin to change. Leave your food processor on for 3 to 5 minutes, stop twice in between to scrape down the sides. Allow the hummus to blend completely until the hummus begins light and fluffy and fully incorporated. Once blended, taste test and add more of any ingredient that you’d like (be that more salt or tahini or lime juice).
• Scrape from food processor into a bowl if serving immediately and using the back of your spoon, swoop into swirl shapes. Drizzle more olive oil on top with your favourite toppings such as smoked paprika and za’atar. Enjoy with veggies and pita chips , or in sandwiches, wraps or on pasta!

Notes