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A front view of chickpea fusilli in hemp tahini sauce

Chickpea Fusilli in Hemp Tahini Sauce

This Chickpea Fusilli in Hemp Tahini Sauce is a unique recipe with outstanding combination. Even though its a pasta dish yet its nutritious and high in protein. 
Course Main Course
Cuisine American
Keyword hemp tahini sauce, pasta in tahini sauce, tahini sauce, tahini sauce recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 3
Calories 434kcal
Author Gunjan


For the sauce

For the pasta

  • 1 tbsp olive oil
  • 1/2 cup scallions
  • 1/2 cup thinly sliced red bell pepper
  • 1/2 cup shelled edamame
  • 2 cups chickpea fusilli (boiled and drained)


  • In a blender combine all the ingredients for the sauce and blend smooth. Keep it aside.
  • Heat oil in a nonstick pan and add scallions, red bell pepper and edamame.
  • Saute for couple of minutes and toss in pasta.
  • Cook for 1 minute and fold in the hemp tahini sauce.
  • Mix very well and serve warm.


  • Hemp tahini sauce can be made ahead of time and refrigerated in a glass container for 2-3 days and used as needed.
  • Any pasta of your choice can be used. In that case the nutritional info may vary slightly.
  • If you don’t have tahini at home, you can add 1 tbsp. white sesame seeds and 1 tsp olive/sesame oil along with other sauce ingredients and blend smooth.


Calories: 434kcal | Carbohydrates: 61g | Protein: 16g | Fat: 15g