Hummus Pasta Recipe (with Video)

For the crispy chickpeas
1. Make sure the chickpeas are dry before you coat them with oil.
2. You can use a dehydrator or the oven at a low temperature.
3. Once dry, coat with olive oil, smoked paprika, cumin, and salt.
4. Put them back into the oven at 350 degrees F until they are crispy but not overdried.
For the pasta
1. Cook your pasta al dente, and save some of the salted pasta water.
For the tahini sauce
1. Sauté garlic in olive oil.
2. Chop the sun-dried tomatoes and roast them together with the garlic.
3. Add tahini and lemon juice.
4. Add about 1 cup of water (you can use a combination of pasta water and the soaking water of the sun-dried tomatoes).
5. Start with less and work your way up. The amount depends on the thickness of your tahini.
6. Blend the sauce in a small blender.
7. Put the creamy, thick sauce back into the pan and heat at a low temperature.
8. Add pasta and parsley, and coat everything well.
Final steps
1. Top with the crispy chickpeas, more chopped parsley, and pepper.
2. Enjoy!