Hummus Pasta
I’ve been making Hummus pasta for almost a decade and it 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.
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.
Why This Hummus Pasta Recipe Is a Weeknight Win
Hummus pasta is that girl. I’ve been making it for close to ten years now, and it’s one of the foods that made my daughter fall in love with hummus (which is very convenient!). When I first tried it, I was a bit skeptical, but it’s really just a creamy, garlic and well seasoned sauce. It’s for sure become a weeknight staple in my house!
- So flipping easy. Hummus pasta is the perfect quick lunch or dinner, since the hummus 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.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Hummus – 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
This is the easiest way to get a pasta dinner on the table fast! Here’s what you’ll need to do.
- 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 and spinach with any other veggies you’re adding in.
- Combine. Add the hummus and pasta water into your pot, then add the pasta and mix them all together.
- Finish. If you want, you can add more pasta water. 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.
Tips for Success
- Use a good hummus. 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, or really, any veggies you love. I recommend sautéing 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.
Serving Suggestions
In my house, we always have pasta with some bread for sopping up the sauce! My roasted garlic bread is our favourite, but when I’ve got some extra time on my hands, I’ll make gluten-free focaccia or this crusty olive bread, which pairs especially well with the flavours in this hummus pasta.
How to Store and Reheat Leftovers
- Refrigerator: Transfer leftover hummus pasta to an airtight container and refrigerate for up to 4 days.
- Freezer: 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.
- To reheat: Add your desired amount of pasta to skillet over medium heat. Add a splash of water or broth to thin out the sauce. You can also warm it up in the microwave.
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!
Hummus Pasta
Ingredients
- 2 teaspoons olive oil or any oil, 10mL
- 1/2 cup spinach, chopped, 15g
- 3 sundried tomatoes, thinly sliced, 15g
- salt and pepper to taste
- 1 cup garlicky well-seasoned hummus*, you can start with 3/4 cup, 180–240g
- 1/4 cup pasta water + more if needed, 60mL
- 8 ounces dry pasta, 225g
- 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.
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.
Really good and quick to make. The hummus is a unique way of making the pasta super creamy!
Thanks for such a nice review Anna. We really appreciate it.
In the future, I’d add more spinach and bell peppers. Such a very yummy recipe. I’m going to get fat lol 😆 will make again
This was a great, quick week night recipe for us. Our 8 month old enjoyed it and we loved how creamy it was without needing to incorporate dairy. We decided to go with sautéed bell peppers and spinach. It’s definitely going into our recipe rotation as an easy meal or side given the variety of possibilities we could do with it!
Thanks so much Bethany. We’re so happy that you and your little one enjoyed it!
This was super yummy. I reduced the recipe for just me and I used roasted garlic hummus and OMG it was super good. The hummus added an amazing bit of tanginess to the dish that I absolutely loved. Thank you Jessica!
Thanks so much Maria! We’re so happy that you like it, p.s. I love that you used roasted garlic hummus!
very delicious! tried this recipe with broccoli and oregano, the hummus definitely adds a strong flavor! thank you for sharing!
You are s welcome! We’re so happy that you liked it.
Wow, that was amazing! I loved the use of hummus. It’s something that we occasionally buy but never finish and this was a great way to use it! We did onions and garlic with spinach and bell peppers and it was fantastic! There really wasn’t much leftovers after eating multiple servings.
Thanks so much for this amazing review Osvelia!
Delicious! I was looking for a way to use some cooked pasta. Wasn’t sure about hummus on pasta. But you really can’t tell it’s hummus – just creamy and yummy! I tripled the spinach. Thank you, Jessica!!
So glad you like it Carolyn! Thanks so much.
Hi Jessica, looking forward to trying this as I’ve just finished making hummus and im really pleased with how it turned out.
Do u think this recipe would freeze ok.
Hi Janelle,
It should freeze well! Thaw overnight before eating and reheat in a pot or in the microwave – you can add a bit of water to it to get it nice and creamy again. Enjoy!
This was delicious!!! Thank you so much!
I would have never thought about using hummus with pasta. This allowed me to have flavor and protein! I had red roasted hummus, so I chopped one large garlic and sauteed it with sun-dried tomatoes (I didn’t have any spinach…lol). Then added a little Harissa to add a little kick and add more complexity to the flavor.
Please know, I REALLY liked the recipe before I added the Harissa. Will definitely make again.
Thanks so much for sharing Stacy!!
Delicious recipe! Another ingredient I’d never have thought of pairing with pasta. Made mine with SF tomatoes, home grown baby chard, a baby pepper, some asparagus stalks, with fine shredded basil and lime squeezed over. Loved the tasty creamy sauce and can see this recipe is infinitely adaptable to a wide range of veg. Thank you.
Thanks so much for sharing Jane!