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Lemony Hummus Pasta Recipe

preserved lemon hummus pasta served in bowl with herbs

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This lemony hummus pasta recipe is creamy, bright, and cozy — made with store-bought or homemade hummus, lemon, garlic, and shallots. It’s ready in about 30 minutes and perfect for weeknights when you want something comforting with a little zing.

Ingredients

Scale

Salt

12 ounces spaghetti or bucatini

¼ cup olive oil

4 garlic cloves, finely chopped

1 large shallot, finely chopped

1 cup plain hummus (store-bought or homemade)

1 lemon, zested and juiced

Tender herb leaves (parsley, dill, cilantro — whatever you love)

Toasted sesame seeds, optional

Instructions

  1. Bring a large pot of salted water to a boil. Cook pasta according to package directions. Reserve ½ cup of the pasta water before draining.
  2. In a large skillet over medium heat, warm the olive oil. Add garlic and shallot, sauté until golden and fragrant — about 3-5 minutes.
  3. Add hummus, lemon juice, and zest to the pan. Stir to combine.
  4. Slowly pour in a bit of the reserved pasta water, stirring until the sauce becomes creamy and smooth (you might not need all the water).
  5. Add cooked pasta to the skillet and toss gently to coat.
  6. Taste and season with salt if needed. Serve warm, topped with herbs and toasted sesame seeds if you like.

Notes

  • For a brighter kick, try preserved lemon instead of fresh — it adds a deeper citrus note.
  • This sauce works just as well with penne or rotini if that’s what you’ve got.
  • Leftovers? Add a splash of water before reheating gently on the stove.
  • Make it a meal: roasted cauliflower, crispy chickpeas, or grilled zucchini make excellent add-ins.

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