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    Home » Dinner

    Hummus Pasta

    Published: Aug 26, 2021 Updated: Aug 26, 2021 by Alison Hope · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe
    Hummus Pasta

    This hummus pasta features sun dried tomatoes, fresh basil and hummus as the star ingredient. It’s super quick and easy to make in only 15 minutes!

    Hummus pasta in black bowls.

    This tangy hummus pasta is a quick and easy flavor packed dinner that’s faster than getting take-out!

    This is a meal that can be ready in 15 minutes. It’s really that fast. And it’s super fresh tasting and seriously delicious.

    And if you love quick and easy pasta recipes then check out our mushroom pasta and our spicy vodka rigatoni.

    Ingredients You’ll Need To Make This Pasta:

    Photo of the ingredients needed to make hummus pasta.

    Ingredient Notes

    • Pasta – you can use any pasta that you like and have on hand. We used spaghetti.
    • Sun dried tomatoes – these can be in oil or vinaigrette. Drain them before use.
    • Hummus – you can buy ready-made hummus to use in this pasta (the easiest option) or you can make your own hummus.
    • Lemon juice – freshly squeezed lemon juice has the best flavor in this recipe.
    Hummus pasta in a black bowl.

    How To Make Hummus Pasta

    Full instructions and measurements can always be found in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Cook your pasta according to the package directions. When it’s cooked, drain and set aside, but keep aside 1 cup of the pasta water.
    • Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
    Two photo collage showing onions and oil added to pot and sautéed.
    • Add crushed garlic and red pepper flakes and sauté for a minute to lightly toast the spices.
    Two photo collage showing crushed garlic and red pepper flakes added to pot and sautéed with onions.
    • Add chopped sun dried tomatoes and mix them in with the onions. Sauté for a minute or two to heat them and blend the flavors.
    Two photo collage showing sun dried tomatoes added to pot and sautéed.
    • Reduce the heat and add in hummus, lemon juice and half a cup of pasta water and mix in. You can keep adding small amounts of pasta water into the sauce to get it to the consistency you want it.
    • Cook until the sauce is heated through.
    Two photo collage showing hummus, lemon juice and pasta water added to pot and mixed in.
    • Now add in chopped basil, salt and pepper and stir in.
    Two photo collage showing chopped basil, salt and pepper added to pot and mixed in.
    • Add the cooked pasta and toss together gently until the pasta is well coated with the sauce.
    Collage of two photos showing cooked spaghetti added to pot and mixed in with the sauce.
    • You can add in more pasta water at this stage if you want it to be more saucy.
    Hummus pasta in a pot.

    How To Serve It

    Serve your hummus pasta in bowls topped with freshly ground black pepper and with lemon wedges on the side.

    If you’d like to serve it with a side salad then our Greek salad would go really well with this.

    Hummus pasta in black bowls.

    Storing and Freezing

    Keep leftovers stored in the fridge for 3-4 days in a covered container. Reheat it in the microwave.

    It’s also freezer friendly for up to 3 months. Let it cool completely before freezing in a freezer safe container. Thaw overnight in the fridge and reheat in the microwave.

    Forkful of hummus pasta.

    More Easy Vegetarian Pasta Recipes

    1. Alfredo Sauce
    2. Penne Pomodoro
    3. Vegetarian Stroganoff
    4. Red Curry Pasta
    5. Asparagus Pasta
    6. Al Pesto Pasta

    Did you make this recipe? Be sure to leave a comment and rating below.

    Hummus pasta in black bowls.

    Hummus Pasta

    This hummus pasta features sun dried tomatoes, fresh basil and hummus as the star ingredient. It's super quick and easy to make in only 15 minutes!
    5 from 1 vote
    Print Pin Rate
    Course: Main Course, Pasta
    Cuisine: American
    Diet: Vegetarian
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 4
    Calories: 463kcal
    Author: Alison

    Ingredients

    • 8 ounces Spaghetti Dry Weight
    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 2 Cloves Garlic Crushed
    • ¼ tsp Red Pepper Flakes
    • 1 cup Sun Dried Tomatoes Sliced
    • 1 cup Hummus
    • 1 cup Pasta Water Reserved from cooking the pasta
    • 2 Tbsp Lemon Juice Freshly Squeezed
    • 1 cup Fresh Basil Chopped
    • ½ tsp Sea Salt
    • ½ tsp Ground Black Pepper
    US Customary – Metric

    Instructions

    • Cook your pasta according to the package directions. When it's cooked, drain and set aside, but keep aside 1 cup of the pasta water.
    • Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
    • Add crushed garlic and red pepper flakes and sauté for a minute to lightly toast the spices.
    • Add chopped sun dried tomatoes and mix them in with the onions. Sauté for a minute or two to heat them and blend the flavors.
    • Reduce the heat and add in hummus, lemon juice and half a cup of pasta water and mix in. You can keep adding small amounts of pasta water into the sauce to get it to the consistency you want it.
    • Cook until the sauce is heated through.
    • Now add in chopped basil, salt and pepper and stir in.
    • Add the cooked pasta and toss together gently until the pasta is well coated with the sauce.
    • You can add in more pasta water at this stage if you want it to be more saucy.
    • Serve in bowls topped with freshly ground black pepper with lemon wedges on the side.

    Notes

    1. Spaghetti – we used spaghetti but you can use any pasta that you like and have on hand. 
    2. Sun dried tomatoes – these can be in oil or vinaigrette. Drain them before use.
    3. Hummus – you can buy ready-made hummus to use in this pasta (the easiest option) or you can make your own hummus.
    4. Storing: Keep leftovers stored in the fridge for 3-4 days in a covered container. Reheat it in the microwave.
    5. Freezing: It’s also freezer friendly for up to 3 months. Let it cool completely before freezing in a freezer safe container. Thaw overnight in the fridge and reheat in the microwave.

    Nutrition

    Serving: 1Serve | Calories: 463kcal | Carbohydrates: 70g | Protein: 17g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Sodium: 602mg | Potassium: 1287mg | Fiber: 10g | Sugar: 13g | Vitamin A: 615IU | Vitamin C: 17mg | Calcium: 89mg | Iron: 5mg
    DID YOU MAKE THIS RECIPE?Rate it & leave your feedback in the comments section below, or tag @gimmethatflavor on Instagram and hashtag it #gimmethatflavor
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    About Alison Hope

    Hi I'm Alison, I'm the voice and cook behind Gimme That Flavor. I am a big time foodie and probably cooking up a storm in my kitchen right now! I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late....Find out more about me here.

    Gimme That Flavor is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Gimme That Flavor will receive a small commission from the purchase at no additional cost to you.

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    Alison Hope Author

    Hi! I'm Alison! Big time foodie. I'm probably cooking up a storm in my kitchen right now. I'm also a cat mom. And a sweet tooth. Binge watcher of TV shows. Terrible sleeper always staying up too late.... 

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