Creamy Hummus Pasta
Creamy hummus pasta combines spaghetti or bucatini with a silky garlic-lemon hummus sauce. It is ready in 15 minutes without cream.
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
Choose smooth hummus: Plain homemade or store-bought hummus both work, but a smooth consistency blends most evenly with the pasta water.
Control the heat: Keep the skillet over very low heat after adding the hummus because simmering can make the sauce tighten.
Reserve all the pasta water: Hummus thickness varies, so keep the full 240 ml available and add only what the sauce needs.
Finish off the heat: Adding the Parmesan after removing the skillet from the heat helps it melt without becoming grainy.
Nutrition
Calories: 567kcal | Carbohydrates: 77g | Protein: 17g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Cholesterol: 1mg | Sodium: 557mg | Potassium: 404mg | Fiber: 7g | Sugar: 4g | Vitamin A: 95IU | Vitamin C: 8mg | Calcium: 74mg | Iron: 3mg
