From Bon Appétit, February 2011
8 ounces penne pasta
1/2 cup purchased plain hummus
2 tablespoons extra-virgin olive oil
24 ounces cherry tomatoes
1 15-ounce can chickpeas (garbanzo beans), drained
3 garlic cloves, pressed
1 teaspoon smoked paprika
1/2 cup halved pitted kalamata olives
1/2 cup chopped fresh cilantro
Cook pasta in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain, reserving 1/2 cup cooking liquid. Whisk hummus into liquid.
Meanwhile, heat oil in large heavy skillet over high heat. Add cherry tomatoes; sprinkle with salt and pepper. Cook until blackened in spots, shaking skillet occasionally, about 8 minutes. Mix in chickpeas, garlic, and smoked paprika. Crush some of tomatoes to release juices. Add pasta and enough hummus mixture to coat. Mix in olives and cilantro; season with salt and pepper.