10 oz. hummus (I used Sabra brand)
2 tablespoons extra-virgin olive oil
1- 28 oz. can diced roasted tomatoes
5 cloves garlic, crushed
2 teaspoons smoked paprika
1/2 cup kalamata olives, chopped
Kosher salt & freshly ground black pepper to taste
Cook pasta in large pot of boiling salted water 8-9 minutes. Drain, reserving 1/4 cup liquid; keep pasta warm in reserved liquid.
Meanwhile, heat oil in large heavy skillet over medium heat. Add tomatoes and garlic; sprinkle with paprika, za'atar, salt and pepper. Cook for about 10 minutes. Stir in hummus & olives. Turn heat to low and cook until heated through, about 4-5 minutes.
Serve sauce over pasta.
This is really good over other kinds of pasta~ Cari had it over gluten-free spaghetti & she enjoyed it a lot!