Cooking Every Recipe on the NYT Top 50 List of 2025 | Hummus Pasta #cooking #recipe
New York Times Top 50 Recipes of 2025 | Hummus Pasta @nytcooking @christianreynoso
– Salt
– 12 oz bucatini
– ¼ cup olive oil
– 4 garlic cloves
– large shallot
– 1 cup plain hummus
– 1 lemon, zested and juiced
Bring a large pot of heavily salted water to a boil, add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain and set aside. In a large skillet over medium heat, warm the olive oil and add garlic, shallot, and a pinch of salt, cooking and stirring until fragrant and slightly softened, about 2 minutes. Stir in the hummus and ½ cup reserved pasta water until the mixture becomes a loose, smooth sauce, then add lemon zest and juice. Turn heat to medium-low, add the cooked pasta, and toss well to coat, seasoning with salt to taste and adding more pasta water as needed to reach desired consistency. Transfer to serving bowls, drizzle with more olive oil if desired, and top with fresh herbs and sesame seeds before serving immediately
30 Comments
Mix ‘til ubiquitous 😮
I made it, and i think it needs generous black pepper
Hummus?????
This is uh… just tahini with pasta
Oh, look, another child´s menu dish
Why tf is there mint on the pasta 💀
The pasta was clearly overcooked and pasta with chickpeas it’s a classic for centuries 🤷🏻
Given the propensity for Italians to love both beans and pasta, it's actually shocking there aren't a million recipes combining the two. That looks marvelous😊
And yea, apparently "ubiquitous" doesn't mean what you think it means😊
"Ubiquitous: Something which is common, well known, found almost everywhere."
Maybe you mean "unctuous?" "Rich, creamy, oily, cloying to the mouth, often unpleasantly so." Maybe "uniform?" "Having the same texture or consistency throughout, well combined; an array of objects that appear identical."
Italian pasta? 🤣🤣🤣🤣🤣🤢🤢🤢🤢🤢🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮🤮
Hummus pasta is a great easy/healthy recipe that, to me is like a variation on alfredo.
Okay but why add the mint leaves? That can't be good
Has Lionfield given their stamp of approval?
Ubiquitous is an interpreting word choice 😂
This used to be my "struggle meal" dried pasta and plain hummus were extremely cheap and kept well.
Homogeneous maybe?
Double starch fu
The chefs like it to shove it in their faces. Probably they think it’s looking good. I don’t like it when they suggest it tastes good. Please don’t show eating people
I’m a creamy miso pasta guy
nah fk that throw in some marinara and meatballs
Oh naw dog, hummus absolutely should be in pasta
you didn't need the hummus, you can make the hummus IN the pan, but cooking the ingredients.
Chick pea pasta has been eaten in Italy for centuries. Nothing new here.
Mix until it's fkn everywhere, ofcourse xD
I do cold pasta with hummus and avocado, it’s very good summer dish
Was doin this exact same recipe 15 years ago in my first appartement when I was broke af… Never considered it a great recipe though…
When you said mix until ubiquitous, I pictured a 5-year-old using a hand mixer and sending it to the four walls 😂
Wow I'm a chef I did this when I was just trying to us up stuff in my fridge
*quarter
I mean, hummus would make for a decent base since it can be seasoned and flavored with a wider range than milk based sauces can because milk can curdle
Pasta e ceci – the only difference: Italians keep the ceci intact. So nothing outlandish. And yes, the original tastes good, so this cant be wrong.