If there’s one thing I love most about scrolling through food groups on Facebook, it’s stumbling upon those hidden gems that instantly inspire dinner. That’s exactly what happened when I found this amazing recipe on Who Loves Cooking? Awesome easy recipes that you want to make!. The idea of combining a nutty, garlicky tahini sauce with crunchy roasted chickpeas had me hooked immediately. And let me tell you, the flavor delivers big time.
This creamy tahini pasta is comfort food without the heaviness. It’s rich, slightly tangy, and full of plant-based protein thanks to the chickpeas. Plus, the crispy chickpea topping adds the kind of texture that makes every bite interesting. Whether you’re vegetarian, just trying to eat more plants, or simply love a good pasta dish, this one deserves a spot in your regular rotation.
Why This Recipe Works
There are a few key reasons this dish has quickly become a favorite in my kitchen:
- Tahini brings depth and creaminess: It’s not just for hummus! When you loosen tahini up with lemon juice, garlic, and warm pasta water, it turns into a luscious, silky sauce.
- Crispy chickpeas add major crunch: Roasting the chickpeas with spices gives them a smoky, crispy finish that balances the creamy pasta.
- Simple pantry staples: You likely already have most of these ingredients in your kitchen.
- Quick and customizable: Ready in about 30 minutes, and easy to tweak with whatever pasta or herbs you have on hand.
Ingredients You’ll Need
(Serves 4 | Prep Time: 10 mins | Cook Time: 25 mins)
- 12 oz pasta (penne or spaghetti both work great)
- ½ cup tahini
- ½ lemon, juiced
- 2 cloves garlic, minced
- 1 tbsp olive oil
- ½ tsp salt & ½ tsp black pepper
- ½ cup reserved pasta water
- 1 can (15 oz) chickpeas, drained and rinsed
- ½ tsp smoked paprika
- ½ tsp ground cumin
- ¼ tsp chili flakes
- 2 tbsp chopped fresh parsley
How I Make Creamy Tahini Pasta with Crunchy Chickpeas
1. Roast the Chickpeas for Crunch
I start by preheating my oven to 400°F (200°C). After patting the chickpeas dry (this helps them crisp up), I toss them in a bowl with olive oil, smoked paprika, cumin, and a pinch of chili flakes. Then I spread them out on a baking sheet and roast them for about 20-25 minutes. I give them a shake halfway through to make sure they get evenly crispy.
2. Cook the Pasta and Reserve That Liquid Gold
While the chickpeas roast, I cook my pasta in salted boiling water until al dente. Just before draining, I scoop out about ½ cup of that starchy pasta water—it’s essential for getting the tahini sauce perfectly creamy.
3. Make the Creamy Tahini Sauce
In a mixing bowl, I whisk together the tahini, lemon juice, minced garlic, salt, pepper, and just enough of the reserved pasta water to create a smooth, pourable sauce. It might look like it’s seizing up at first, but just keep whisking—it’ll loosen beautifully.
4. Toss and Top
With the pasta cooked and drained, I return it to the pot and pour over the tahini sauce, tossing until everything is coated in creamy goodness. Then I plate it up and scatter the roasted chickpeas over the top for that irresistible crunch. A sprinkle of fresh parsley adds brightness and a pop of color.
5. Serve Warm and Dig In
I love serving this dish warm while the chickpeas are still crackly and the sauce is silky. It’s hearty, satisfying, and shockingly simple to throw together on a weeknight.
My Pro Tips for the Best Tahini Pasta
- Dry those chickpeas well: The drier they are before roasting, the crispier they’ll get.
- Use fresh garlic: It gives the sauce a bold flavor kick that really cuts through the richness of the tahini.
- Don’t skip the lemon: The acidity is key to balancing out the nutty tahini.
- Make it spicy: Add more chili flakes or a swirl of hot sauce if you like some heat.
- Add greens: Wilted spinach or sautéed kale stirred into the pasta works great for extra veg.
What I Serve This With
Honestly, this pasta stands strong on its own, but if I’m feeling extra or feeding a crowd, I’ll serve it with:
- A crisp cucumber and tomato salad with a lemony vinaigrette
- Garlic bread or pita on the side for scooping up the sauce
- Roasted vegetables like zucchini or cauliflower
- A glass of chilled white wine or sparkling water with lemon
FAQs (From My Kitchen to Yours)
Q: Can I make this ahead of time?
A: The sauce can be made ahead and stored in the fridge for up to 3 days. Reheat gently with a splash of warm water. I recommend roasting the chickpeas just before serving so they stay crisp.
Q: Is this dish vegan?
A: Yes! As written, this recipe is completely plant-based.
Q: What can I use instead of tahini?
A: You could try almond butter or sunflower seed butter, though the flavor will be slightly different. Tahini gives it that earthy, sesame-rich base.
Q: What pasta works best?
A: I’ve used both spaghetti and penne with great results. Short pastas hold onto the sauce well, but long noodles make it feel more like a classic creamy pasta.
Why You’ll Keep Coming Back to This Recipe
This tahini pasta is a winner because it checks all the boxes: comforting, nutritious, quick, and totally satisfying. The combo of creamy sauce and crispy chickpeas is one I didn’t know I needed until I tried it—and now I can’t get enough. It’s also a great base to build on. Next time I might add roasted red peppers or olives for a Mediterranean twist. But even just as-is, it’s got everything I want in a feel-good meal.
Give it a try and see if it earns a spot in your weekly dinner lineup. And huge thanks to Who Loves Cooking? Awesome easy recipes that you want to make! for the original inspiration—this one’s definitely a keeper.
My Go-To Creamy Tahini Pasta with Crispy Chickpeas That Never Disappoints
Ingredients
- 12 oz pasta (penne or spaghetti both work great)
- 1 tbsp olive oil
- 2 tbsp chopped fresh parsley
- 1 can (15 oz) chickpeas, drained and rinsed
- 1/4 cup tahini
- 2 cloves garlic, minced
- 1 lemon, juiced
- Salt and pepper to taste
- 1/4 cup water (or more as needed)
- Red pepper flakes (optional for spice)
Instructions
- Preheat the oven to 400°F (200°C).
- Toss the chickpeas with olive oil, salt, and pepper. Spread them on a baking sheet and roast for 20-25 minutes until crispy.
- Meanwhile, cook the pasta according to package instructions until al dente. Drain and set aside.
- In a bowl, whisk together tahini, minced garlic, lemon juice, and water until smooth. Adjust with more water if needed for desired consistency.
- Combine the cooked pasta with the tahini sauce and mix well. Add chopped parsley and season with salt, pepper, and red pepper flakes if using.
- Top with crispy chickpeas and serve immediately.
Nutrition Information
