Hummus pasta is an incredibly easy vegan pasta recipe perfect for a weeknight dinner! It’s deliciously creamy, very customisable, and ready to eat in only 20 minutes!

Hummus Pasta in a plate bird's eye view.

Why add hummus to pasta? The answer is simple: it’s EASY and delish. The concept of hummus pasta is so simple, yet so satisfyingly complex in flavour. 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! 

Why You’ll Love This Hummus Pasta Recipe

  • So flipping easy. Hummus pasta is the perfect quick lunch or weeknight dinner, since the hummus pasta sauce is basically just a matter of adding water. Simple!
  • Budget-friendly. 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.
  • Delicious and creamy. A hummus sauce for pasta just makes sense—it’s a great way to get a creamy, dreamy sauce without using dairy! And with the garlicky, lemony flavour of hummus, you’ve got an excellent starting point.
A batch of dried pasta.

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Hummus – I mean, do I even need to say more? Hummus adds a deliciously creamy base without any actual cream. And in case you’re wondering, 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 on hand.
  • Pasta water – This starchy and 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 greens add a nice hint of freshness.
  • Sun-dried tomatoes (and any other sautéed veggies you want to add here) – I love love love sun-dried tomato hummus, so that’s what I was going for with this.
  • Salt and pepper to taste – you can also add any additional seasonings here!

How to Make Hummus Pasta

  • Cook the pasta. Boil the pasta according to the package directions and reserve some of the water before draining.
  • Sauté. While your pasta is boiling, sauté the sundried tomatoes with any other veggies you’re adding in.
  • Combine. After your pasta is ready, add the pasta, veggies, hummus and ¼ cup pasta water into your pot and mix them all together.
  • Finish. If you want, you can add more pasta water, but it’s totally up to you. Season with salt and pepper to taste and more seasonings if desired. (You know my hummus is loaded with garlic, so I didn’t need to add more in!) Finish with a squeeze of lime or lemon, stir again and bam! Serve and enjoy.

Tips for Success

  • Use a good hummus. Choose a high-quality hummus, taste-wise. It’s the star of the dish, so using your favourite hummus for the pasta sauce will 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.
  • Don’t forget to reserve that pasta water. The starch in the cooking water from the pasta works its magic when making a hummus sauce for pasta, helping create a silky smooth, creamy consistency.
pasta tossed with hummus on a white plate

How to Store and Reheat Extras

  • Store in the fridge: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
  • To reheat: Add your desired amount of pasta to skillet over medium heat. Add a splash of water or broth to thin out the hummus pasta sauce. You can also warm it up in the microwave.
  • Can I freeze it? Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.

More Easy Pasta Recipes

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!

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Overhead view of hummus pasta on a plate.

Hummus Pasta

Servings: 4 servings
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Hummus pasta is an incredibly easy vegan pasta recipe perfect for a weeknight dinner! It's deliciously creamy, highly customisable, and ready to eat in only 20 minutes!
5 (from 31 ratings)
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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 

  • 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!
  • To store: Transfer leftovers to an airtight container and refrigerate for up to 4 days. Reheat it in a skillet over medium heat with a splash of water or broth to thin out the hummus pasta sauce, or warm it up in the microwave.
  • To freeze: Pasta does tend to take on a mushy texture after freezing, thawing, and reheating. But if that doesn’t bother you, then you can freeze it in an airtight container or freezer bag for up to 3 months. Thaw it in the refrigerator before reheating according to the instructions above.  
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

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Cuisine: American
Course: Dinner
Author: Jessica Hylton