Hummus Pasta Recipe

Calendar icon Published: Mar 25th 2022 by Chigoziri Nwachuku
Clock icon Last updated: Dec 18th 2024
Read time: 2 mins
Cuisine:
Mediterranean
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This recipe, developed through the collective effort of at least 6 experts, underwent meticulous research and testing for over 3 months. Learn more about our process in the art and science behind our recipes or read how we use AI responsibly. This post may contain affiliate links. Read our Disclosure Policy.
Nutrition Disclosure
Front shot of Hummus Pasta in a plate

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.

#Low Fat #Vegan #Vegetarian #Family Dinners #Healthy Dinners #Healthy Lunches #Beans #Noodles #Rice and Grains #Vegetables #Skillet
Author: Chigoziri Nwachuku
Average: 5 (3 votes)
Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Serves
8 persons

Ingredients

  • 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)

Instructions

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.

Nutrition Disclosure

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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Chigoziri Nwachuku
Author:
Nutritional Recipe Writer

More posts by Chigoziri Nwachuku

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