The next time you’re in the mood for a creamy pasta dish, you have to try this Hummus Pasta recipe. It’s made with simple pantry ingredients for an easy weeknight dinner!
Why You’ll Love It
It’s incredibly easy. All you need is 4 simple ingredients to assemble the sauce, which you can stir together while the pasta cooks. It’s ready to eat in just about 20 minutes from start to finish.
It tastes amazing. The addition of oregano transforms the flavor of hummus into more of a creamy pasta sauce. You won’t believe the difference! You can add a touch of red pepper flakes or fresh basil at the end, for even more flavor, too.
It’s a great way to avoid food waste. This hummus pasta is a great way to repurpose your leftovers. You can easily scale the recipe to use any amount of leftover hummus that you happen to have on hand.
It’s allergy friendly. Most hummus recipes are naturally dairy-free, gluten-free, and nut-free (be sure to check the labels if you are buying it prepared from the store), so this recipe is perfect for those with special dietary needs.
It’s easy to customize. If you have veggies to use up, this sauce would go well with sauteed onions, tomatoes, spinach, or even a little extra garlic, if you like. Feel free to add in whatever you have on hand, including any cooked protein to make it extra filling.
Ingredients You’ll Need
I tested this recipe with store-bought hummus (the organic one from Trader Joe’s, if you’re curious) but you can use homemade hummus for this recipe, too. Whatever is easier for you!
To keep this recipe gluten-free, choose a gluten-free pasta like chickpea linguine or brown rice pasta, but you can use any other pasta you like, too.
How to Make Hummus Pasta
1. Cook the noodles.
Bring a large pot of water to a boil, and once it’s boiling add in 2 teaspoons of salt, along with the pasta. Stir well, breaking up any clumps of noodles, and let them cook as directed on the package.
When the noodles are done cooking, reserve 1/2 to 3/4 cup of the pasta cooking water, then drain the pasta.
2. Make the sauce.
To make this pasta as quickly as possible, add the hummus to a separate large skillet over medium heat. (Alternatively, you can wait until the pasta is done cooking, then stir together the sauce in the same pot to cut-back on dirty dishes.)
Add in 1/3 cup of the pasta cooking water, along with the oregano, salt, and black pepper. Stir well, until the sauce looks creamy and smooth. Add in another splash of the reserved pasta water, if needed, until it reaches your desired consistency.
3. Toss it all together.
Add the hot noodles to the hummus pasta sauce, and toss well to coat. Taste the pasta and adjust any seasonings as needed, adding more salt if you need to make the flavor pop. (You can also add a squeeze of lemon juice or fresh lemon zest, if you’d like to add a more zippy flavor.)
Serve the hummus pasta warm, with a sprinkle of crushed red pepper flakes on top and a little fresh basil. It tastes like Alfredo sauce, without the heavy cream or cheese!
Leftover pasta can be stored in an airtight container in the fridge for up to 5 days. To reheat the pasta, you can warm it up in a skillet over medium heat with a splash of water or olive oil to help the sauce thin-out again. (It will thicken when chilled.)
Frequently Asked Questions
Yes, you can freeze hummus for up to 3 months when stored in an airtight container. The plain varieties tend to freeze better than variations that include watery veggies, like roasted red peppers, but feel free to experiment with it.
Hummus should last up to 5 days in the fridge, but it can vary based on how you are storing & using it. (If you dip raw veggies directly into the storage container, that introduces more moisture, which might make it spoil faster.)
This pasta sauce is deceptive, thanks to the addition of dried oregano. It hides the more subtle cumin flavor found in most hummus recipes, and pairs well with the notes of garlic and lemon juice.
Easy Hummus Pasta
- 12 ounces pasta of choice
- ¾ cup prepared hummus
- ½ teaspoon dried oregano
- ½ teaspoon fine sea salt
- ½ teaspoon ground black pepper
- Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. When the pasta is done cooking, reserve some of the cooking water to prepare the sauce. (I usually save about 1/2 cup, but you might not need all of it.)
- To prepare the sauce, add the hummus, oregano, salt, and pepper to a skillet. You can wait until the pasta is done cooking, to avoid using multiple pans, or you can use a separate skillet to make the process move faster. Add in a ⅓ cup of water (pasta cooking water is great, but plain water will also work here) and whisk well, until the hummus is evenly distributed and the sauce looks creamy. Add another tablespoon of water, if needed, to help thin out the sauce to your desired consistency.
- When the pasta is done cooking, add it to the creamy hummus pasta sauce and toss well to coat. Add more salt or pepper to taste, and then it's ready to serve. I highly recommend garnishing this with fresh basil and a pinch of crushed red pepper flakes, if you like a hint of spice, but that's optional. You can add in any extra veggies or protein that you love, too.
- Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat it in a skillet over medium heat, and add a splash of water, as needed, to make the sauce creamy again.
If you try this Hummus Pasta recipe, please leave a comment and star rating below letting me know how you like it!