This has to be my wildest attempt in cooking Hannah’s meals so far.
I was trying to use another mother’s recipe which calls for chickpeas and fish to be cooked with pasta the other day. And it turned out to be a disaster. Even after soaking the chickpeas, they were still very hard when I stir-fried them. Knowing the goodness of chickpeas, I searched for other ways of using this wholesome legume in preparing Hannah’s meals. Hummus showed up and I thought why not dilute it as a sauce for pasta.
I tried to do home-made hummus (without Tahini) but it was rather bland. I remembered that I had a tub of pesto sitting in the fridge and like Remy in Ratatouille movie, I imagined the tastes if I combined pesto with hummus. Hmmm, I thought the combination might just work. And it did!
After combining the two sauces together, I freeze it in small portions for later use. The next day, I warmed up the sauce in a frying pan with some water and milk, and then tossed in cooked macaroni pasta and small fish chunks, and mixed everything up. The photo taken (see below) did not do justice to the wonderful taste Hannah enjoyed that day. :)
BTW, this combination is not new – as I found out using Google search later. Hee hee.
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