1 lb. thin spaghetti
1 cup hummus, any flavor
2 tablespoons hot water
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon chili garlic sauce (optional)
1 garlic clove, grated
1/2 cup carrots, shredded or chopped
1/2 cup sugar snap pees, trimmed, cut in half
1 red pepper, chopped
4 green onions, chopped
1/4 cup cilantro, chopped
1/2 cup peanuts, chopped
2 tablespoons toasted sesame seeds
Salt and Pepper, to taste
Cook spaghetti according to packaged directions. Drain; keep warm.
In a large serving bowl, whisk together the hummus, hot water, soy sauce, sesame oil, chili garlic sauce, garlic and pepper. (Note: add additional hot water, if needed for thinning out the sauce.)
Add the carrots, sugar snap peas, red pepper and pasta to the bowl. Pull through all ingredients (toss well) with tongs. Garnish with green onions, cilantro, peanuts and sesame seeds.
Note: Add additional chili garlic sauce for more heat. This dish is also good served chilled as a noodle salad.
Sponsor: Dan's Market