This creamy hummus pasta turns plain hummus into a silky garlic-lemon sauce with reserved pasta water. It is ready in 15 minutes, including boiling the water, and needs no cream.
Why You'll Love This Creamy Hummus Pasta
- Creamy without cream: Hummus and starchy pasta water create a smooth sauce without adding cream.
- A true 15-minute dinner: The total time includes bringing the pasta water to a boil.
- Bright and savory: Lemon balances the garlic, onion, and hummus without overpowering them.
- Two tested hummus options: Both homemade and store-bought plain hummus work in this recipe.
I make this hummus pasta on busy evenings when I want dinner ready without preparing a long sauce. If I have my hummus without tahini ready, it becomes the base. Store-bought hummus works just as well when the evening is especially rushed. The pasta cooks while the onion softens, so neither part leaves me waiting. That simple rhythm keeps this recipe useful whenever I need something warm and fast.
I like how lemon brightens the savory hummus without hiding its gentle nuttiness. The sauce feels silky and substantial, while softened onion gives it a smooth, mellow base. That bright balance recalls lemon garlic spaghetti, but hummus gives this pasta a fuller texture. I keep the heat very low because simmering can make the hummus tighten. Adding hot pasta water gradually loosens the sauce and helps it coat every strand.
Key Ingredients in Hummus Pasta
The exact measurements appear in the recipe card below.
- Spaghetti or bucatini: I use long pasta because the hummus sauce clings evenly to every strand.
- Olive oil, onion and garlic: A finely chopped onion gives me a mellow base, while garlic adds savory depth.
- Plain hummus and lemon: I use homemade or store-bought hummus, then add lemon juice and zest for brightness.
- Parmesan and basil: For me, a measured finish adds salty richness, freshness, and color without overwhelming the hummus.
How to Make Hummus Pasta
These four steps show how the pasta and sauce come together. You can find the complete printable recipe with measurements below.
1. Cook the pasta: Cook the pasta in salted boiling water until al dente. Reserve the cooking water before draining.
2. Build the flavor base: Soften the onion in olive oil, then briefly cook the garlic and crushed red pepper.
3. Make the hummus sauce: Lower the heat and whisk in the hummus, lemon and some hot pasta water without simmering.
4. Toss and finish: Add the pasta and loosen the sauce as needed. Finish off the heat with Parmesan, basil and olive oil.
Tips for Creamy Hummus Pasta
- Cook until al dente: The pasta stays pleasantly firm after it is tossed with the warm sauce.
- Chop the onion finely: Smaller pieces soften quickly and blend more smoothly into the hummus sauce.
- Salt the cooking water: Properly seasoned water flavors the pasta before it meets the sauce.
- Serve it promptly: The sauce is at its silkiest immediately after the pasta is tossed and finished.
Storage
I refrigerate leftover hummus pasta in an airtight container for 2-3 days. I reheat it gently in a pan with a little water to loosen the sauce.
What to Serve with Hummus Pasta
I serve this creamy pasta with marinated tomatoes or a cucumber avocado feta salad for freshness. Air fryer garlic bread is useful when I want something crisp for scooping up the remaining sauce.
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Recipe
Creamy Hummus Pasta
Ingredients
- 340 g spaghetti or bucatini
- 3 tablespoons extra virgin olive oil
- 1 small onion - finely chopped
- 5 garlic cloves - minced
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ teaspoon crushed red pepper - plus more for serving if desired
- 250 g plain hummus - store-bought or homemade
- 2 tablespoons fresh lemon juice
- 1 tablespoon lemon zest
- 1 tablespoon finely grated Parmesan cheese - for serving
- 1 tablespoon finely chopped fresh basil - for serving
- 1 tablespoon extra virgin olive oil - for serving
Instructions
- Bring a large pot of salted water to a boil. Add 340 g spaghetti or bucatini and cook until al dente. Reserve 1 cup / 240 ml of the hot pasta cooking water, then drain the pasta.
- While the pasta cooks, heat 3 tablespoons extra virgin olive oil in a large skillet over medium heat. Add 1 small onion, finely chopped, ½ teaspoon kosher salt, and ¼ teaspoon freshly ground black pepper. Cook for 4-5 minutes, until the onion is soft and translucent.
- Add 5 garlic cloves, minced, and ¼ teaspoon crushed red pepper. Cook for about 30 seconds, just until fragrant.
- Reduce the heat to very low. Add 250 g plain hummus, 2 tablespoons fresh lemon juice, 1 tablespoon lemon zest, and ¾ cup / 180 ml reserved pasta water. Whisk until the hummus pasta sauce is smooth and gently warmed. Do not let it simmer.
- Add the drained pasta and toss until evenly coated. Add the remaining pasta water 1-2 tablespoons at a time until the sauce is glossy and silky.
- Remove the skillet from the heat. Finish with 1 tablespoon finely grated Parmesan cheese, 1 tablespoon finely chopped fresh basil, additional crushed red pepper if desired, and 1 tablespoon extra virgin olive oil.
Notes
Nutrition
Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.
Rachel says
This creamy hummus pasta looks absolutely perfect for busy nights. I love how the hummus turns into such a smooth sauce without using cream, and it still feels rich and comforting.