Hummus Pasta Recipe

In a large pot over high heat, add water, bringing to a boil.

Add spaghetti and cook until al dente. 

Using a ladle, scoop out 1 cup of the pasta cooking water. Reserve it for later use.

Using a colander, drain pasta and return pasta to the pot to keep warm.

In a large skillet over medium heat, add two tablespoons of olive oil. 

Add onions and mushrooms once oil is hot and cook for about 6 minutes.

Add two cloves of minced garlic and cook for thirty seconds.

To a second skillet over medium-high heat, add the remaining olive oil.

Add the cherry tomatoes once the oil is hot.

Let the cherry tomatoes sit undisturbed for 2 minutes.

Add the remaining garlic, stirring well.

Let cook for 3 minutes, stirring occasionally. Remove from heat.

Add the hummus, 1/2 cup of the pasta cooking water, lemon juice, and lemon zest.

Stir until creamy. If necessary, add more pasta cooking water to thin the sauce. 

Transfer the pasta and tomatoes to the sauce, tossing well.

Season with salt and crushed red pepper.

Plate pasta, garnishing with fresh basil leaves.