Ingredients
- 11 oz green olive leaf pasta (foglie d'ulivo verdi)
- 10½ oz pancetta
- 5 oz cooked chickpeas
- 1 tablespoon tahini
- Extra virgin olive oil, as needed
- Ground turmeric, to taste
- Paprika, to taste
- Salt and freshly ground black pepper, to taste
Preparation
Here's a natural English translation of these instructions:
Start by bringing a pot of water to the boil for the pasta.
In a food processor, combine the chickpeas, chopped tomatoes, tahini, olive oil, and a splash of water. Pulse a few times, then add the paprika, pepper, salt, and a pinch of turmeric. Add a bit more water and blend again. Important: add water gradually until you reach your preferred consistency.
While the pasta cooks, slice the pancetta into thin strips and let it crisp up in a pan over low heat without adding any fat. Once it has rendered most of its fat and becomes crispy, turn off the heat.
Pour the hummus into a pan, add the cooked pasta, and if needed, stir in a tiny bit more water to help everything come together smoothly. Serve either topped with the crispy pancetta or stir it through if you prefer.
