This hummus pasta recipe comes together in less than 20 minutes with just a few fridge and pantry staples, including your choice of pasta, sweet and tangy sun-dried tomatoes, zesty lemon, fresh basil, and the star of the recipe: HUMMUS! It’s creamy, simple, and utterly delicious!
All you need to do is cook pasta, sauté a handful of ingredients, and toss it all together with hummus – it’s seriously that simple, and it’s excellent comfort food.
The creaminess of hummus combined with the tanginess of sun-dried tomatoes and the sweetness of roasted onions and garlic make this dish something special.
Plus, it’s perfect for meatless Mondays as it’s 100% vegan, kid-friendly, and guaranteed to please the whole family.
If you don’t know what to cook for dinner tonight, this is a total winner!
So, are you ready to turn your everyday chickpea hummus into a rich pasta dish?
Let’s do it.
Ingredients You’ll Need
Here are some things to keep in mind as you gather the ingredients.
- Pasta + reserved pasta water: The best pasta for tossing in the thick, creamy sauce are shapes with nooks and crevices to trap the sauce, like fusilli and penne. Long, twirlable noodles like linguine, bucatini, fettuccine, and spaghetti also pair nicely with this creamy hummus sauce.
- Extra Virgin Olive oil: This is the first flavor to hit the dish, so make sure it’s cold pressed and good quality!
- Onion & garlic: Add sweetness and flavor to the sauce.
- Sun-dried tomatoes: Bursts of tender, sweet sun-dried tomato complement the creamy, nutty hummus sauce perfectly.
- Hummus: You can make homemade hummus in less than 5 minutes with canned chickpeas, tahini, lemon juice, garlic, a pinch of salt, and some water, but store-bought hummus works as well.
- Lemon: Fresh lemon juice adds a touch of citrusy zing.
- Fresh basil: Some to toss directly in with the pasta and sauce, and some to add a fresh flavor at the end.
- Salt & black pepper
How To Make
- Cook the pasta: Bring a large pot of salted water to a boil. Add your pasta of choice, stir, and cook according to the package instructions. Once the pasta is cooked al dente, reserve 1 cup of the pasta cooking water, then drain.
- Cook the vegetables: Heat the extra virgin olive oil in a large pan over medium heat. Add the chopped onion and cook until it is soft and fragrant. Add the garlic, and cook for just a minute. Then, add the sundried tomatoes and sauté.
- Make the hummus pasta sauce: Turn off the heat, then add the hummus, lemon juice, and 1/4 cup of pasta water to the pan. Stir well.
- Serve: Finally, add the drained pasta and chopped basil leaves. Mix well and season to taste. At this point, if the sauce needs to be thinned, stir in a small amount of pasta water at a time until the hummus sauce coats the pasta evenly. Serve topped with some extra basil leaves.
Tips and variations
Pasta water: Remember to set aside some pasta water. The starchy liquid helps turn the hummus into a rich sauce with a silky texture.
Flavored hummus: Switch up the flavor of hummus with flavors like roasted red pepper or roasted garlic.
How To Store
Leftover hummus pasta will keep well in the fridge for 2-3 days in an air-tight container. Feel free to enjoy your leftovers chilled or at room temperature.
Technically, you can freeze this vegan hummus pasta, but I honestly don’t think that you should freeze pasta. It becomes mushy and soggy when reheated.
Feel free to use fresh cherry tomatoes and grape tomatoes, or add more vegetables like roasted red peppers, broccoli and cauliflower florets, red onion, black olives, asparagus, or zucchini. There’s also room for fresh greens like spinach and kale; be sure to add them in towards the end.
If kept in a well-sealed container in the fridge, this pasta keeps for 2-3 days.
Sure! To make this recipe gluten-free, use your favorite gluten-free dry pasta. Corn, quinoa, lentil, or brown rice are great gluten-free pasta options. To cut out the bulk of the carbs, use spiralizer veggies like zucchini noodles, or toss the hummus sauce with cooked spaghetti squash, shirataki noodles, or your favorite low-carb dry pasta.
Why I love this hummus pasta
- It’s quick, easy, and a recipe for busy weeknights the whole family will love.
- The hummus sauce is super simple but tastes fancy.
- Easy to make gluten-free and low-carb.
- It can be made with your own hummus or store-bought.
More pasta recipes you’ll love
- Tuscan Kale Pesto Pasta
- Red Pepper Pasta
- Asparagus Pesto Pasta
- Zucchini Pesto Pasta
- Basil Pesto Pasta
- Creamy Tomato Pasta with Herbs
- Creamy Mushroom Pasta
- No-Cook Creamy Tomato Pasta
If you try this Hummus Pasta recipe, please leave a comment and a rating and let me know how much you liked it!
- Bring a large pot of water to a boil and season it with salt. Add the pasta, stir, and cook according to package instructions. Once your pasta is cooked al dente, reserve 1 cup of pasta cooking water, then drain.
- Heat the extra virgin olive oil in a large skillet over medium heat. Add the chopped onion and cook for a few minutes until they soften. Add the garlic, and cook for another minute. Then add the sundried tomatoes and sauté for a couple of minutes.
- Turn off the heat and add the hummus, the lemon juice, and ¼ cup of the pasta water and stir well.
- Add the cooked pasta and the chopped basil leaves and mix well. If you need to thin the sauce, add more pasta water until you reach the desired creamy consistency.
- Serve topped with some extra basil leaves.
Did you make this recipe? Tag @gatheringdreams on Instagram. I want to see it!