Hummus Pasta

Bahan-bahan

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.