This pasta with hummus is such an amazing basic pasta recipe. The creamy hummus sauce is much lighter than any cream or nut based one and you can fill the dish with all your favorite veggies. Perfect weeknight dinner!
I shared my broccoli hummus recipe a few weeks ago and have been in such of a hummus craving mood since then. In addition to the usual hummus as a dip, we have been sneaking some in sandwiches, salad dressings, burgers and pizzas.
But hey, did you know that it makes for an amazing pasta sauce too?
I just could not believe my eyes when starring at the pasta pot while stirring. Just add in a good dollop of your favorite hummus over cooked noodles, a good squeeze of lemon juice and a few splashes of pasta cooking water and the whole dish becomes extraordinary creamy. SO creamy.
It looks like an Alfredo sauce that's made out of chickpeas!
So, if you are getting a little tired of the usual hummus-crackers-tortilla rolls kind of hummus snacks, then you are up for a new favorite hummus recipe!
What's to love about this pasta with hummus
- So easy to make. The sauce really comes together by itself and the veggies are simply roasted in the oven.
- Creamy rich texture without any nuts or added cream. There are days for a rich cashew pasta sauce, but sometimes you just don't feel like having that heavy feeling after a meal. This hummus pasta dish has that creamy rich texture, but in a much lighter way. And it fits nut-free families as well.
- Easy to customize. I love adding roasted squashes and peppers to this mediterranean pasta dish, it goes so well with the hummus, but you can really use whatever veggies you already have or prefer.
- Healthy and lower in fat. The puréed chickpeas from the hummus, combined with lemon juice and pasta cooking water, is what make up for the sauce. No need for any extra oil!
What you'll need
- Pasta. I used whole wheat spaghetti for this recipe, but use your favorite kind. Short or long noodles will work.
- Hummus. Again, choose your favorite one. Store-bought or homemade both work well. Different hummus can have slightly different texture, so simply adjust the final consistency by adding more or less extra liquid.
- Lemon juice. On top of helping to create a creamy texture, it also really makes a difference in the overall flavor, so try not to omit it.
- Saved water from cooking the pasta. The high in starch water is super helpful for reaching a great final texture. I don't salt my water when cooking pasta (I know, such a shame) because I find it a easy place to cut on sodium and I usually use a super flavorful sauce anyway. But, if you do salt your water, then this would also help flavor the whole dish.
- Balsamic vinegar. It gives so much flavor to the veggies while they are roasting.
- Sweet onion, peppers, zucchini and garlic. They are roasted in the oven and add lots of flavor and texture (and bonus nutrients).
How to make this pasta with hummus recipe
- Start by putting the veggies in the oven. They will take about 25 minutes to cook, so you want to get started with that and keep going with the recipe while they roast.
Simply chop the zucchini, pepper and onion in bite size and transfer to 2 baking sheets that are covered with parchment paper. Then, crush the garlic clove right on top of the veggies. Add salt and pepper and the balsamic vinegar. Then toss and transfer to the oven.
- Then, cook the noodles according to the packaging and drain. Before draining, make sure to reserve some of the water for the sauce!
- Return the noodles to the pot and add the hummus, lemon juice and cooking water. Start with a splash of the water (maybe ¼ cup), then add more as you stir to reach the desired consistency.
- Transfer the roasted veggies to the pot of creamy pasta and stir. Voilà!
Watch how to make it
How to make this pasta with hummus a one-pot recipe
I love to roast the veggies in the oven, but you can easily make the whole dish in the pot without turning your oven on, which might be better for the super hot days.
- Start by cooking your pasta, then reserve some of the water and drain the pasta. Keep the noodles and water aside.
- Return the pot on the stove and add the chopped onion, peppers and zucchini. Cook on medium-high heat while stirring often until softened and browned. You can use a little oil or water to prevent the veggies from burning.
- When the veggies are done, then add the garlic and stir for about a minute. Then, add the hummus, lemon juice, balsamic vinegar (start with 2 tbsp instead of 4 and add more if needed) and stir. Add as much pasta cooking water as you need to create a silky rich texture.
- Then, add the noodles and stir to combine. Add salt and ground black pepper and adjust the texture as needed.
- Cook your noodles al dente as they will keep cooking in the sauce.
- When making the sauce, start with a little cooking pasta water and add more as you need. Just keep in mind that the sauce will thicken after resting or cooling down.
- If you want this recipe to be completely free of any added oil, then make sure to make your own hummus as most store bought versions have added olive oil.
- Use a very flavorful hummus as it is the star of the dish! Try flavored one too, like roasted red pepper or beet hummus.
Serving suggestions and adds-on
- You can swap the veggies to what you have already, just make sure to adjust the way you cook them depending on the veggie. Try mushroom, green peas, broccoli, tomatoes, kalamata olives, etc.
- You can add a sprinkle of nutritional yeast when making the sauce to add a subtle cheezy taste.
- Serve this dish with lots of fresh herbs, especially basil and parsley, to add some freshness to your meal.
- Also sprinkle with vegan parmesan cheese or add a few cubes of vegan feta for a cheezy-salty touch.
Storing and reheating tips
Store leftovers in the fridge for up to 4 days. Keep in mind that the sauce will significantly thicken as it rests and cools down, so when reheating, you will need to loosen up the sauce. To do so, simply add a splash of water or vegan milk, stir well and warm up in the microwave.
Other Mediterranean inspired dishes you might like
- Mediterranean burrito roll
- Broccoli hummus
- Beetroot sandwich
- Vegan Tzatziki
- Falafel buddha bowl
- Tahini pasta
I hope you enjoy this hummus pasta recipe as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
Pasta with Hummus and Roasted Vegetables
- 2 large pepper - red, orange or yellow
- 1 large sweet onion
- 2 zucchini
- 2-4 tbsp balsamic vinegar
- 2 garlic cloves - crushed
- salt and pepper - to taste
- 16 oz pasta of your choice - reserve some of the pasta cooking water
- 1 cup hummus
- 1 lemon, juiced
- fresh basil and parsley - for serving, optional
- Pre-heat the oven to 400°. Line 2 baking sheet with parchment paper. Chop the red pepper, onion and zucchini in about 2 inches bite size pieces or slices.
- Distribute the chopped vegetables in between the 2 baking sheet. Then, on each of the baking sheet, add 1-2 tbsp of balsamic vinegar with 1 crushed garlic. Add a good pinch of salt and pepper and toss the veggies. You can add some olive oil too, if desired, but this is optional. Cook in the oven for about 20-25 minutes or until the veggies are tender.
- While the veggies are in the oven, cook the pasta accordingly to the packaging (al dente). Keep some of the pasta cooking water on the side (about 1 cup) and drain the pasta. Return the pasta to the pot and add the lemon juice, hummus and stir. Add enough of the pasta cooking water to adjust the texture of the sauce to your liking. You can start with about ¼ cup, and add more as desired. Then, add the roasted veggies, stir to combine, taste and adjust the seasoning.
- Serve immediately with fresh basil and parsley. Enjoy!
- Store leftovers in the fridge for up to 4 days. Keep in mind that the sauce will significantly thicken as it rests and cools down, so when reheating, you will need to loosen up the sauce. To do so, simply add a splash of water or vegan milk, stir well and warm up in the microwave.