Hummus Pasta

5 from 196 votes

This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It's all made in one pot and ready in 15 minutes - perfect for a weeknight meal!

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When they say people from the Middle East add hummus to everything, it’s so true! I mean yes, we eat it mostly as a dip, but for my family, we also eat it in sandwiches, with crackers, and as a main dish topped with beef. I’ve also accidentally realized that hummus is amazing with pasta. I created a creamy tomato pasta last year and now I’m sharing this epic basic hummus pasta recipe!

Close up shot of the hummus pasta with a fork twirling the pasta

What’s awesome about hummus pasta?

  • It’s totally vegan! The creaminess of the sauce comes from the hummus thinned out slightly with some pasta water.
  • There are no nuts in the recipe. Unlike most vegan creamy sauces that are cashew-based, this recipe doesn’t use any cashews or nuts, making it a great vegan pasta option for anyone who wants a creamy consistency without the nuts.
  • You can make this all in one pot/skillet. I cook the spaghetti first, drain it and set it aside. Then in the same pot I’ll make the sauce (which literally takes a few minutes) and then I bring it all together back in that same skillet. That kinda one-pot meal magic is truly a savior for busy weeknights!
  • This hummus pasta is easily adaptable and versatile. If you don’t like spinach or onions, you can leave them out. You can also add other greens like kale, arugula or parsley. And this pairs with everything from chicken, to shrimp, to salmon to a ginormous dinner salad.

How to make hummus pasta?

Basically it’s all about combining ready-made hummus with a little pasta water, and there’s your alfredo-like vegan sauce. What I like to do first though is to saute some onions and garlic in order to add a little more flavor to the sauce. After the onions are soft, I also add spinach and cook it just until it slightly wilts.

Collage of two images of a skillet with onions and garlic on one side and then spinach added on the next image

Then it’s hummus time! I sometimes use leftover hummus if I have some in the fridge or buy ready-made hummus from the grocery store. Next, add the hummus to the vegetables and thin it out with some pasta water. You can also use plant-based milk or vegetable broth, but I think pasta water is the easiest of the options, and flavors it perfectly.

Hummus added to the spinach, garlic and onions mixture

Once you mix everything together, it pretty much looks like an alfredo sauce with a smooth texture.

Cooked spaghetti added to the onions, garlic, spinach and hummus mixture

But this hummus pasta has zero cream and zero heavy feeling that can sometimes be associated with eating pasta with heavy cream. We always seem to have some leftover hummus in my house, so this is a pretty easy quick weeknight meal to use up pantry items. It’s hearty, healthy and full of hummus without anyone really knowing…how could you go wrong?

Hummus pasta in a large bowl

Tips to make hummus pasta

  1. Cook the pasta al dente. In order to allow the hummus to properly coat the spaghetti noodles, you’ll need to toss them in the heated hummus sauce for a couple minutes. So make sure whatever pasta you use is not over-cooked before this step for best results.
  2. Slowly add the the pasta water. Although you’ll reserve a whole cup of pasta water, I recommend adding half a cup to start and slowly adding more until you get the consistency you like.
  3. Make it low-carb by changing up the pasta. For a lighter version of this meal without as many carbs, you can use any low-carb pasta you like or even make it with zucchini noodles.
Close up shot of the hummus pasta with a fork twirling the pasta

Fore more vegan pasta recipes, check out:

If you make this healthy-ish feel good Hummus Pasta recipe, please be sure to leave a comment and/or give this recipe a rating! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!

Hummus Pasta

This creamy vegan Hummus Pasta is a healthy Mediterranean inspired recipe! It’s all made in one pot and ready in 15 minutes – perfect for a weeknight meal!
5 from 196 votes
Servings 8 servings
Course Entree
Calories 299
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion sliced
  • 2 garlic cloves sliced
  • 1 cup spinach
  • 1 cup plain hummus
  • 1 pound spaghetti pasta
  • Juice of 1 lemon + zest
  • ¼ cup chopped fresh basil plus more for serving
  • Pinch of crushed red pepper

Instructions

  • Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until al dente according to package directions. Reserve 1 cup of pasta cooking water, then drain the pasta and return to the pot to stay warm.
  • In a large skillet, heat the olive oil over medium heat. Add the onions and cook for 5-7 minutes or until fragrant and they soften. Add the garlic, and cook for 30 seconds, or until fragrant. Add the spinach and cook for 1 minute, or until is slightly wilts.
  • Add the hummus, about ½ cup of the pasta cooking water, the lemon juice and lemon zest, and stir until a creamy sauce forms. Add more pasta water to thin the sauce a little at time, as desired.
  • Transfer the cooked pasta to the skillet, turn off the heat and toss everything together. Top with basil and crushed red pepper.
  • Serve immediately with parmesan cheese or basil, if desired.

Video

Notes

Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge.
Make Ahead Tips: You can make the pasta sauce up to a day in advance and then just add it to cooked pasta when ready.
Sourcing: Feel free to use any hummus you’d like. You can find it in the fresh deli section of most grocery stores. You can also use a homemade version if you’d like!
Substitutes: For best results, follow the recipe as is. However, if you prefer to skip the spinach or use different greens like kale, that works as well!
Nutrition: Please note that the nutrition label provided is an estimate only. It will vary based on the specific ingredients used, especially the brand of hummus or specific hummus recipe used. 

Nutrition

Calories: 299kcal, Carbohydrates: 48g, Protein: 10g, Fat: 7g, Saturated Fat: 1g, Sodium: 123mg, Potassium: 237mg, Fiber: 3g, Sugar: 2g, Vitamin A: 400IU, Vitamin C: 2.5mg, Calcium: 33mg, Iron: 1.6mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

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Close up shot of the hummus pasta with a fork twirling the pasta

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Comments

  1. This was so delicious! I didn’t have a lemon on hand and I sprinkled a little nutritional yeast and parm cheese on top. So creamy! Thank you for this new way to eat hummus.

  2. Was looking for ideas to use up a tub of hummus and came across this! Never would have thought to use it as a pasta sauce. Was so tasty and filling!

  3. Had left over hummus and found this recipe. I sautéed some onions, orange bell peppers and tomatoes along with the spinach. Added some lemon pepper seasoning. And I threw my pasta water away by accident, so I used chicken broth– just a little (not as much liquid as recipe called for)– Then I mixed in a few tablespoons of the garlic humus I had. And added some grated parmesan on top. WOW. I’m no chef, but this tasted like it came from a restaurant… and I would have had to have paid a pretty penny for it. LOVED IT. Will be trying it again. And want to add the red pepper flakes for a little more “spice”.

  4. This was amazing! I don’t usually comment on recipes like this but I can’t help it. I’m definitely going to be making the sauce again, but instead of pasta I’m thinking of pouring it onto chicken cutlet, not sure how it will turn out but it’s worth a shot right?

  5. This was delicious! Mixed it up by adding asparagus and artichoke hearts instead of spinach. Will definitely make again!

  6. Yum! I made this for lunch with shell pasta. I added a spoonful of vegan pesto and it was delicious. Thanks for the recipe!

  7. Decided to try this tonight and it was so good! I didn’t have all the same ingredients but I did have hummus, spinach, and I put chicken in it with some seasoning. Will definitely be making again!

  8. Love it. Thank you! I was looking for something I could make quickly from what I have on hand. The lemon made it delish.

  9. I dont cook that often, infact I cook at rare times. But I love your content…followed here through instagram…

    Love,
    From India
    Ruchi

  10. I love this creamy pasta! A great dairy free option. I added chicken and mushrooms to it! It’s a new family favorite!

    1. Oh I’m so sorry to hear that. Everyone absolutely loves this recipe so far and I think it’s one of the most shared on Instagram. What didn’t you like about it? Was it the texture, taste or measurements were off?

  11. I was really skeptical initially but I tried it when I had leftover hummus, it turned out amazing. Felt like a cross between an alfredo sauce and aglio e olio pasta, really delicious!

  12. Excellent…thank you so much. I used red onion, maitake mushrooms, chickpea pasta, fresh spinach, cherry tomato halves, a handful of raisins, Cava Traditional hummus, a little Baba Gounoush from Whole Foods. Super easy and delish!!

  13. This was wonderful! Made it with fettuccine pasta and it was so much better than the greasy glob of my rendering of Alfredo. Used roasted red pepper hummus, a half cup of cream lingering in my frig plus some pasta water, and sauteed some sliced almonds with the onions. Flavorful but not heavy and greasy. It’s a real winner. Thank you!

    1. I’m so glad to hear that. I love that you added a touch of cream still along with the sliced almonds – sound delicious!

  14. Tried this today with some leftover spicy hummus. It was amazing! And I’m not vegan! I used a red onion for color and dried minced garlic since I didn’t have fresh. Seriously delish!

  15. This dish is fantastic! We added diced tomatoes and used chick pea pasta!(I realize we doubled the chick peas haha). Not only quick and super easy, but absolutely delicious! Thank you so much for being so vegan friendly.

  16. Made this tonight with roasted red pepper hummus and it was excellent! Will definitely make this again, quick and easy.

  17. This dish was soooo good! I forgot to save extra water from pasta though so I added a little almond milk and it worked like a charm! Definitely making this one of our “regulars”!

  18. I wanted to make pasta and saw a can of Hummus so I was like, I’m sure these two should taste great together, and I had a feeling someone online would’ve tried it! And I was right!! ? I read the basic outline of your recipe, and added some other ingredients like spices, and I also added lemon even though I noticed that you have mentioned it at the very bottom 🙂 and I added some roasted nuts, that added a nice flavor as well, although I did find that I had to add more pasta water so I did and it tasted perfect! Thank you for sharing your recipe! It helped me with the basics ?

    1. Yay! Great minds think alike! So happy the recipe helped you and love that you added roasted nuts on top!! Thanks for taking the time to leave feedback!!

  19. I wanted a late night snack of pasta. I used spinach and artichoke hummus and topped it with Parmesan cheese. It was so tasty! Will make it for my kids next time.

  20. It was honestly what I needed that night so thank you, I wasn’t sure if it would work but it did and it was really satisfying ???

  21. I had spinach and hummus that needed to be used up so I tried this recipe. My entire family looked at me like I was crazy when I told them we were having hummus pasta, but they all loved it so much they went back for seconds! Unfortunately, I didn’t have any basil but I added a few more cups of spinach to increase the green factor. I’ll definitely add the basil next time. This is a nice, healthy replacement for traditional pasta with basil, butter and white wine.

    1. Haha, my husband thought I was crazy the first time I told him we’re eating hummus pasta! But it’s such a great change from the norm and I’m so glad your entire family enjoyed it!

  22. Wow. Tbh I was not expecting much – watered down hummus? On pasta? Lol but somehow it blended into this beautiful consistency with so much flavor. I didn’t have fresh basil or spinach on hand, so I added a bit of dried basil to the sauce and then served with a side of leftover roasted veggies, but will be making this again and will definitely try adding spinach next time, sounds like a great addition. Thx for a yummy, simply recipe.

    1. Yay! I’m so happy to hear that! It’s definitely one of those surprisingly amazing pasta dishes haha. Glad you enjoyed it 🙂

  23. Excellent! So delish. Made it ahead for a work lunch. Used edamame noodles. Very delicious and healthy

  24. So fantastic! I am on a vegan gluten free diet so I added lots of veggies (asparagus, mushrooms, sundried tomatoes, artichoke hearts and kalamata olives. I used a gluten free pasta and for the sauce simply added some coconut cream to the hummus for a delicious creamy sauce. Was a huge hit! Will definitely make again.

    1. Wow I’m so happy to hear that! Thanks so much for sharing and love all the veggies and coconut cream you added to it! So good!

  25. This really is fast and easy and delivers on it’s promise of tasting delicious…DEFINITELY on my meal rotation! I made the recipe as written with no subs and it tasted so so good

  26. Looks wonderful can’t wait to try it! Problem is I’m allergic to tahini, the plain hummus you used is the traditional kind with tahini? If so what would you suggest as an accessible substitute to tahini for this recipe that would give the sauce the desired creaminess?

    1. Thank you! Instead of tahini, you can use olive oil or even nut butters like peanut butter or cashew butter to make the hummus. You can sub it at a 1:1 ratio. Hope you try it and enjoy it! 🙂

  27. Today was all about Feelgoodfoodie recipes. Made your cheese & broccoli pies. Then the pasta with Hummus. Both easy to prepare and ofcourse, yummy.

  28. So happy to hear that you enjoyed it so much! I agree…it’s one of my favorite pasta dishes! I love how light and healthy it is yet so flavorful and full of protein. Thank you so much for taking the time to leave feedback about the recipe…means a lot to me!!