Lemony Hummus Pasta Recipe

You know those nights when you’re standing in front of the pantry, half hungry, half tired, and just hoping dinner will make itself? Well, let me tell ya — this lemony hummus pasta recipe came into my life on one of those nights. And boy, it’s stuck around ever since.

(Oh, and if you're looking for more goodness to round out the meal, check out this high-protein cucumber salad — it's crisp, cool, and plays real nice next to warm pasta. Or maybe you want a peek behind the scenes? My full feast recipe template shows how I pull these cozy meals together, step by step.)

It started when my cousin Angie dropped off a tub of homemade hummus after her trip to the coast. We’re talkin’ rich, creamy, lemon-zingy hummus that just about sang when you opened the lid. I wasn’t in the mood for pita or crudité, but pasta? That I always have time for. So I grabbed a box of bucatini, a shallot that was trying to sprout on the counter, and one lonely lemon hangin’ out in the crisper drawer. You see where I’m goin’ with this?

What happened next was a bit of a miracle. I sautéed some garlic and shallot in a puddle of olive oil till they went all golden and fragrant — you know the smell, it fills the whole kitchen like a warm blanket. Then in went the hummus, lemon juice, and a splash of starchy pasta water to smooth it all out. It turned into the creamiest, coziest lemon hummus pasta sauce you could ever imagine. Bright and nutty, with just the right tang to make your tastebuds dance.

What I love most about this lemon garlic hummus pasta is how flexible it is. Got leftover roasted broccoli or some cherry tomatoes ready to burst? Toss ’em in. I’ve done it with za’atar, with preserved lemon, with chickpeas, even a dollop of chili crisp when I’m feeling wild. Every version tastes like it was meant to be.

And let’s not forget how dang fast it comes together. You’re talkin’ 30 minutes, tops — including the time it takes to boil your spaghetti. It’s what I call a weeknight hero, and if you keep hummus and pasta on hand (like I usually do), it’s always just a pot of water away.

Whether you call it lemon hummus pasta or preserved lemon hummus pasta or whatever else — this dish just works. The creamy hummus sauce clings to each noodle, the garlic adds that whisper of warmth, and the lemon… well, it ties the whole thing up with a bright, happy bow.

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