Ingredients
- 2 cups baba ghanoush (16 ounces)
- 2 tablespoons extra-virgin olive oil
- 1/4 cup fresh lemon juice
- One 15-ounce can chickpeas
- rinsed and drained
- 3 scallions
- thinly sliced
- 1 pound spaghetti
- Kosher salt
- Pepper
- Salted toasted sunflower seeds
- for garnish
Instructions
- In a large bowl, mix the baba ghanoush with the olive oil, lemon juice, chickpeas and scallions.
- In a large pot of salted boiling water, cook the spaghetti until al dente.
- Drain, reserving 1 cup of the pasta cooking water.
- Add the spaghetti and the reserved pasta water to the sauce, season generously with salt and pepper and toss to coat.
- Sprinkle with sunflower seeds and serve.
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