Add diced chicken, tuna, peas, asparagus or any leftover roasted vegetable. It's good served warm, or cold so take the leftovers to work for lunch.
¼ cup hummus (purchase or make it yourself)
2 tablespoons Olive Gourmet Eureka Lemon Olive Oil
¼ cup chicken broth
2 tablespoons Olive Gourmet Neapolitan Herb Aged Balsamic Vinegar
6 cups cooked spaghetti (8 oz. dry) or pasta of your choosing
1 tablespoon Olive Gourmet Japanese Roasted Sesame Oil
½ cup chopped green onions
½ cup seeded, chopped cucumber
½ cup chopped red peppers
2 teaspoons toasted sesame seeds or ¼ cup toasted pine nuts
Mix hummus and olive oil until very smooth.
Add chicken broth and vinegar, and mix to create a smooth sauce.
Toss the sauce in the cooked, hot pasta until pasta is completely coated.
Add sesame oil and toss again.
Top with sliced green onions, diced cucumbers and red peppers, sesame seeds or pine nuts.