Hummus Pasta

By Jessica Hylton - - Updated

Hummus Pasta is an incredibly easy vegan pasta perfect for a weeknight dinner! It’s deliciously creamy, very customisable and made together in only 20 minutes!

Hummus Pasta in a plate bird's eye view.

For the last few weeks, Gav keeps asking me “when are you going to share the hummus pasta recipe on the blog?!”

I keep putting it off because well, I switch up my editorial calendar constantly friends. It’s just the way I am and I’ve accepted that about me. But he REALLY loved this pasta and insisted that I share this sooner than later because you guys deserved some hummus pasta in your life. 

Why Hummus Pasta?

Why make this you might ask? The answer is simple: it’s EASY and delish. The concept of hummus pasta is so simple, yet so satisfying complex in flavours. We love pasta and we love hummus, and combined? You get a creamy, luscious, tasty pasta dish that comes together in just minutes. I can’t believe it took me this long to think about adding hummus to my pasta! 

Apart from the fact that this is the perfect quick lunch or weeknight dinner, I love how affordable hummus pasta is. Whether you’re making your own hummus or using store-bought, it’s very budget-friendly and great for meal prep and long story short – needs a place in your life. 

A batch of dried pasta.

Ingredients in Hummus Pasta

  • Hummus – I mean, do I even need to say more? If you’re a hummus lover like me then you’ll already added some to your favourite wraps or on a slice of bread. It adds a deliciously creamy base without any actual cream. In case you’re thinking it – it doesn’t really taste like hummus at all. Just a creamy, garlicky sauce.
  • Pasta – I used gluten-free pasta here but you can use any pasta that you have.
  • pasta water – this starchy and well salted water is great for thinning out your sauce and making it smoother.
  • spinach (or any of your favourite greens) – you can add way more if you want, but some greens in here adds a nice hint of freshness.
  • sundried tomatoes (and any other sautéed veggies you want to add here) – I love love love sundried tomato hummus, so that’s what I was going for with this. You could also add in any veggies that your heart desires. I would saute down the veggies first then stir them in.
  • salt and pepper to taste – you can also add any additional seasonings here!

Stirring hummus pasta in a pot.

How to Make Hummus Pasta

Making this pasta dish is insanely easy.

First you boil some pasta and reserve some of that well-salted water. While your pasta is boiling, go ahead and sautéed your sundried tomatoes with any other veggies you’re adding in. I went for sundried tomatoes because of a really old hummus recipe I have, and I wanted to bring back those flavours. 

After your pasta is ready, add your pasta, your veggies, your hummus and ¼ cup pasta water into your pot and mix them all together. Whether you’re making fresh hummus or you have leftover hummus, you’ll be adding in a cup of it here. 

You’ll get a creamy and flavourful sauce that’ll perfectly coat your pasta. If you want, you can add more pasta water, but it’s totally up to you. Season it with salt and pepper to taste and more seasonings depending on the base flavours of your hummus. You know my hummus is loaded with garlic, so I didn’t need to add more in.

Finish it with a squeeze of lime or lemon, stir again and bam! Serve and enjoy!   

Top down view of hummus pasta on a plate with a gold fork on the side.

Tips on making the best hummus pasta

  • Choose a high-quality hummus, taste-wise. It’s the star of the dish, so using essentially your favourite hummus on this pasta result in the best end product. 
  • Switch it up! You can add in sautéed tomatoes, broccoli, bell peppers, mushrooms – really any veggies you love. I recommend sautéeing and seasoning them and then adding them into the pasta.
  • Season! 

 

Enjoy friends! If you make this Hummus Pasta, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much! P.S. – do you know that we have an entire blog dedicated to low carb recipes named Low Carb Vegan Recipes?! Be sure to check it out!

Overhead view of hummus pasta on a plate.

Hummus Pasta

Hummus Pasta is an incredibly easy vegan pasta perfect for a weeknight dinner! It's deliciously creamy, very customisable and made together in only 20 minutes!
by: Jessica in the Kitchen
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Course Dinner
Cuisine American
Ingredients
  • 2 teaspoons olive oil or any oil
  • 1/2 cup spinach chopped
  • 3 sundried tomatoes thinly sliced
  • salt and pepper to taste
  • 1 cup garlicky well-seasoned hummus** you can start with 3/4 cup
  • 1/4 cup pasta water + more if needed
  • 8 ounces dry pasta
  • squeeze lime
Instructions

Instructions

  • In a pot of well salted boiling water, boil your pasta according to package directions. Reserve up to 1/2 cup pasta water or more if you think you might need more. When pasta is finished, drain and set aside.
  • While pasta is boiling, heat the olive oil in a medium-sized pan.
  • When oil is hot, add in the spinach and sundried tomatoes and any other vegetables you might want to add. Add a pinch of salt and black pepper, and saute for about 5 minutes until the spinach is wilted and sundried tomatoes are fragrant.
  • Lower the heat to low, and add in the hummus and a 1/4 cup of the pasta water. Stir everything together until smooth and combined. Add in the cooked pasta. Squeeze the lime over the top and stir until everything is combined.
  • Taste the pasta and sauce, and add more water if desired, and season with more salt and pepper to taste, if needed.
  • Remove from heat, serve and enjoy!
NOTES
*You want to start this recipe with a great base, such as my hummus recipe. If you're using plain hummus, I highly recommend sauteeing some garlic and onions with your vegetables or adding in garlic powder and onion powder.
Feel free to customise this dish to your desired consistency and flavour!

Nutrition

Calories: 320kcal | Carbohydrates: 51g | Protein: 10g | Fat: 10g | Saturated Fat: 2g | Sodium: 271mg | Potassium: 213mg | Fiber: 5g | Sugar: 1g | Vitamin A: 383IU | Vitamin C: 2mg | Calcium: 27mg | Iron: 2mg
by Jessica

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Recipe Rating




17 comments

  1. Kathryn says:

    5 stars
    This so delicious and uncomplicated to make. Great recipe!! X

    • Gavin | Jessica in the Kitchen says:

      Thanks so much Kathryn! We’re so happy that you enjoyed it and found it simple to make! Thanks for such a nice review!

  2. Tanaka says:

    Absolutely did not expect this to be so good! I have made this two days in a row so far. I love how quick and easy this is, especially convenient for my busy days. Thanks Jess for another HIT!

  3. Martha says:

    5 stars
    So good and comes together quickly! I used red pepper and mushrooms along with the recipe as written. Thank you!!

    • Gavin | Jessica in the Kitchen says:

      Awesome we’re happy that you like it Martha. Thanks so much for reading and reviewing!

  4. Amanda says:

    5 stars
    Such an incredibly simple, intuitive recipe. A huge hit with whole the family! So versatile too!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you and your wonderful family enjoyed this recipe Amanda! Thank you so much for reading and leaving such a nice comment!

  5. Kayla says:

    5 stars
    I have no idea how I have not thought of this before considering my love of all things hummus and pasta. This was so quick and easy to make. In addition to the spinach and sundried tomatoes, I added some peas. So glad there are leftovers so I can have some more tomorrow 😂 thanks for sharing – I can’t wait to try more of your recipes.

  6. 5 stars
    such an AMAZING recipe! made it for dinner last night using cauliflower pasta, and it was such a hit for my friends & I! thank you so much. I will defs be making this again! (:

  7. Shelby says:

    5 stars
    Love this recipe! Such an easy and delicious weeknight dinner and I just used any veggies I had on hand. The sun dried tomatoes were great in it. I was hesitant to put the lime at the end, but it was a perfect addition! Can’t wait to eat the leftovers for lunch tomorrow.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Shelby! Thank you so much for reading and leaving such a nice comment!

  8. Colleen says:

    5 stars
    I used peas and kale instead of spinach but this was so yummy.

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Colleen! Thank you so much for reading and leaving such a nice comment!

  9. Julia says:

    5 stars
    SO GOOD! This was such an easy recipe that is so customizable! Great for days that you don’t feel like spending a lot of time cooking! Will most definitely be a new staple in my home!!! Thank you 💞

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Julia! Thank you so much for reading and leaving such a nice comment!

  10. Koren Thomas says:

    5 stars
    First of all, wow! Awhile ago I was searching for creamy vegan pasta recipes and came across this one knowing right away it sounded heavenly. I didn’t get a chance to make this for awhile since I wanted to try your hummus recipe too. And now that I made it, I’m so sad I waited when I could’ve been enjoying this even sooner. This recipe (aside from making homemade hummus if you decide to) is incredibly simple and incredibly delicious. How have I never thought of hummus as pasta sauce before? Sooo creamy, such an amazing flavor and I know tons of different veggie combos would be good in this. I did sundried tomatoes, red onion and frozen spinach and loved every bite. I’m already excited to have leftovers for lunch tomorrow! Thank you Jessica! I will be making this again and again!

    • Gavin | Jessica in the Kitchen says:

      We’re so happy that you enjoyed this recipe Koren! Thank you so much for reading and leaving such a nice comment!

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