Lemony Hummus Pasta Recipe
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.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stovetop
- Cuisine: American-Mediterranean
- Diet: Vegan
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
- 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.
- In a large skillet over medium heat, warm the olive oil. Add garlic and shallot, sauté until golden and fragrant — about 3-5 minutes.
- Add hummus, lemon juice, and zest to the pan. Stir to combine.
- 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).
- Add cooked pasta to the skillet and toss gently to coat.
- 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.
Nutrition
- Serving Size: 1 serving
- Calories: 606 cal
- Sugar: 5g
- Sodium: 475mg
- Fat: 26g
- Saturated Fat: 4g
- Carbohydrates: 79g
- Fiber: 7g
- Protein: 17g
Find it online: https://rsyep.com/lemony-hummus-pasta-recipe/