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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!

hummus pasta tossed with white spatula in a gray skillet.

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. 

creamy hummus sauce in a gray skillet.

Ingredients You’ll Need

ingredients for hummus pasta labeled on a white surface.

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.

hummus mixed with water in a gray pan.

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.)

pasta tossed in the creamy hummus sauce in pan.

Frequently Asked Questions

Can you freeze hummus?

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.

How long does hummus last in the fridge?

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.)

Can you tell you’re eating hummus with this recipe?

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.

Looking for more vegan pasta recipes? Try Creamy Cajun Pasta, Roasted Vegetable Pasta Salad, or Pumpkin Pasta Sauce for more ideas.

hummus pasta tossed with a white spatula in a gray skillet.

Easy Hummus Pasta

5 from 6 votes
Hummus Pasta is a quick weeknight meal that tastes much more decadent than it is! Keep this recipe in your back pocket when you have leftover hummus to use up.
prep5 mins cook15 mins total20 mins
Servings:3

Ingredients
 
 

  • 12 ounces pasta of choice
  • ¾ cup prepared hummus
  • ½ teaspoon dried oregano
  • ½ teaspoon fine sea salt
  • ½ teaspoon ground black pepper

Instructions

  • 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.

Notes

Nutrition information is for a third of the batch, if you use a chickpea pasta like Banza brand. This information is automatically calculated, and is just an estimate, not a guarantee.
I tested this recipe with Trader Joe’s organic hummus, and the result is totally delicious, but you can use any brand that you happen to have on hand. You can always tweak the recipe slightly as you go, adding a touch of lemon juice, extra garlic, or salt, as needed.
 

Nutrition

Calories: 481kcal | Carbohydrates: 73g | Protein: 33g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 740mg | Potassium: 145mg | Fiber: 20g | Sugar: 10g | Vitamin A: 20IU | Calcium: 105mg | Iron: 12mg
Course: Main Course
Cuisine: Italian
Keyword: hummus pasta

If you try this Hummus Pasta recipe, please leave a comment and star rating below letting me know how you like it!

Megan Gilmore leaning on her white countertop.

Megan Gilmore

Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.

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Comments

  1. Some of the best pasta I’ve ever had. I substituted Italian seasoning for the oregano, used veggie noodles, and topped it with cucumber and olive tapenade. So good and felt like a very healthy pasta dish. Might add chicken next time!

  2. This was really tasty I’m trying to go for more veggies and less meat and this was great for protein. I used whole wheat pasta. Thank you.

  3. So good! Quick and easy, I had a few cloves of leftover roasted garlic that I added to the cooking water to soften up (after I separated it from the pasta pot) and then whisked it into the hummus. This will be added to out meal rotation for sure!