Healthy dinners to kickstart your weight loss
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Most of us love having hummus with veggies and pita bread. But this dish unconventionally uses hummus - with pasta! And it works. The hummus makes this dish extra creamy - without any dairy. And the blistered tomatoes add color and sweetness. The crushed red pepper adds some heat, but not too much. So this Hummus Pasta is perfect for the kiddos too. And the fresh lemon juice and lemon zest make the flavors pop. Feel free to serve this with our vegan garlic bread.
- 1 pound Dry Spaghetti
- 4 tablespoons Olive Oil, divided
- 1 medium Onion, sliced
- 1 cup Mushrooms, sliced
- 4 cloves Garlic, minced, divided
- 2 cups Cherry Tomatoes
- 1 cup Plain Hummus
- Juice of 1 Lemon
- Zest of 1 Lemon
- 1/2 teaspoon Salt
- 1/2 teaspoon Crushed Red Pepper
- Fresh Basil for garnish (Optional)
Add spaghetti and cook until al dente.
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.
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