In a large heavy saucepan on medium heat, heat olive oil, then add the minced garlic and oregano. Stir for 2-3 minutes, but do not let the garlic get brown.
Add the diced tomatoes, tomato paste, pasta water, basil, salt and pepper. Cover and cook for 10 minutes.
Uncover and stir in the hummus and add a pinch of sugar. Simmer the sauce for 5 minutes until the hummus becomes well incorporated.
Add more water to adjust the sauce to desired consistency.
Serve with pasta of choice with additional fresh basil as garnish.
Storage: Store any leftovers in an airtight container. It will last about 4-5 days in the fridge.
Substitutes: For best results, follow the recipe as is. However you can use any pasta of choice, any marinara sauce you like and any hummus (homemade or store bought). You can also leave out the sugar if desired.
Serving: 1serving | Calories: 163kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Sodium: 526mg | Potassium: 620mg | Fiber: 3g | Sugar: 6g | Vitamin A: 760IU | Vitamin C: 16.7mg | Calcium: 54mg | Iron: 2.6mg