{"id":28275,"date":"2013-01-21T21:00:37","date_gmt":"2013-01-22T02:00:37","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=28275"},"modified":"2013-01-21T21:00:37","modified_gmt":"2013-01-22T02:00:37","slug":"hummus-pasta-with-eggplant%e8%8c%84%e5%ad%90%e3%83%a9%e3%82%b0%e3%83%bc%e3%81%ae%e3%81%9b%e3%83%95%e3%83%a0%e3%82%b9%e3%83%91%e3%82%b9%e3%82%bf","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=28275&lang=en","title":{"rendered":"Hummus Pasta with Eggplant
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\"\"<\/a><\/p>\n

Hummus Pasta with Eggplant<\/strong><\/p>\n

I love hummus. Since we started our 95% plant-based diet, I’ve been eating hummus even more often. Hummus is perfect for many sandwiches and I don’t miss mayonnaise. It’s a big deal for me because I used to believe I couldn’t live without mayonnaise (lol). So the other day I thought, what if I make a pasta dish with hummus! I coated cooked pasta with homemade hummus and served it with eggplant sauce. I enjoyed it very much. Make hummus with some extra olive oil to avoid this dish taste too heavy.<\/p>\n

Ingredients:
\n-hummus: chick peas, olive oil, cooked garlic, lemon juice, sugar, salt, pepper
\n-eggplant sauce: roasted eggplant, sun-dried tomato, cooked garlic, sugar, salt, pepper, olive oil
\n-cooked pasta
\n-mint
\n-parsley<\/p>\n

Click here<\/a> for recipe information.<\/p>\n

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\"\"<\/a><\/p>\n

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\"\u306b\u307b\u3093\u30d6\u30ed\u30b0\u6751<\/a> \"\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Hummus Pasta with Eggplant I love hummus. Since we started our 95% plant-based diet, I’ve been eating hummus even more often. Hummus is perfect for many sandwiches and I don’t miss mayonnaise. It’s a big deal for me because I used to believe I couldn’t live without mayonnaise (lol). So the other day I thought, […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[18,11,28],"tags":[],"class_list":["post-28275","post","type-post","status-publish","format-standard","hentry","category-beanslentils","category-starches","category-vegan"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28275","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=28275"}],"version-history":[{"count":15,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28275\/revisions"}],"predecessor-version":[{"id":28296,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/28275\/revisions\/28296"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=28275"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=28275"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=28275"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}