This hummus pasta is creamy, quick to make and easy to customize — a great vegetarian weeknight meal. Using hummus instead of cream gives the sauce a lighter, silky texture.
I love pasta in all its forms — from easy fettuccine Alfredo to spicy rigatoni and simple pomodoro. I hadn’t considered using hummus as a sauce base until recently, but it creates a rich, velvety coating when thinned with pasta water and brightened with lemon.
The technique is simple: stir hummus with reserved pasta water and a squeeze of lemon to form a smooth sauce that clings to the pasta. Roasted broccoli adds a bit of char and texture while sun-dried tomatoes contribute a sweet-tart note. I finish mine with freshly grated Parmesan, but you can use a vegan alternative to make the dish fully plant-based.
Ingredient Notes
- Pasta – Any shape works, from spaghetti to fusilli. I used riccioli here for the texture.
- Onions – Sweet onions are my preference, but yellow, white or red will all work and offer slightly different flavors.
- Hummus – Use plain store-bought hummus or a homemade version. White bean or pesto hummus can also be tasty variations.
Substitutions
You can easily swap ingredients to suit your pantry or preferences:
- Replace roasted broccoli with a cup of chopped spinach or kale for a quicker option.
- Gluten-free pasta works fine if you need it.
- Use fresh cherry or grape tomatoes instead of sun-dried tomatoes if you prefer.
- Omit the Parmesan or use a vegan alternative to keep the dish dairy-free.
Variations
Adjust the recipe to your taste:
- Spicy – Add more crushed red pepper flakes or include diced jalapeño while cooking.
- Vegan – Skip the Parmesan or sprinkle with vegan Parmesan.
- Kid friendly – Omit the vegetables and add cooked chicken or ham for picky eaters.
Step-by-Step Photos
Roast the broccoli at 425°F for about 20 minutes until it has a bit of char. While it roasts, cook the onions in a large skillet or Dutch oven.
Add sun-dried tomatoes and garlic, cook briefly, then stir in hummus, lemon juice and zest plus some reserved pasta water to make the sauce.
Toss the cooked pasta with the hummus sauce and Parmesan until creamy, then fold in the roasted broccoli, chopped basil and crushed red pepper. Serve immediately with extra Parmesan if desired.
FAQs
Any pasta shape works. My go-to is riccioli, but spaghetti, bucatini or fusilli are all good choices. Gluten-free pasta is fine too.
Yes — omit the Parmesan or use a vegan Parmesan substitute.
Yes. Make the hummus sauce and refrigerate it in an airtight container for up to 3 days. Reheat gently and cook the pasta fresh when ready to serve.
Store hummus pasta in an airtight container in the fridge for up to 3 days. Reheat slowly over low heat and add a little extra hummus or pasta water to refresh the sauce. Freezing the cooked pasta is not recommended; frozen hummus sauce can be stored separately for up to 3 months.
Pro Tips / Recipe Notes
- Cook the pasta until just al dente since it will finish cooking when tossed in the sauce.
- Use a quality hummus or make your own; it’s the star ingredient.
- Don’t skip the reserved pasta water; the starch helps thicken and bind the sauce.
- Finish with freshly grated Parmesan for the best flavor and texture; block Parmesan is both cheaper and fresher than pre-shredded varieties.
Other Pasta Recipes
Gnocchi Carbonara-
Lobster Ravioli
-
Three Cheese Mac and Cheese
-
Butternut Squash Ravioli
If you try this hummus pasta or any other recipe from Chisel & Fork, let me know how it turned out in the comments. I love seeing variations and tweaks from home cooks.
Hummus Pasta
Ryan Beck
Ingredients
- 1 medium head broccoli, cut into florets
- 3 tablespoons olive oil, divided
- Sea salt and freshly ground pepper
- 1 lb pasta (riccioli or your choice)
- 1 medium onion, thinly sliced
- 4 garlic cloves, sliced
- 1 cup sun-dried tomatoes, sliced
- 1 1/2 cups plain hummus
- 1 cup freshly grated Parmesan (optional)
- Juice and zest of 1 lemon
- 1 cup reserved pasta water
- 1/4 cup fresh basil, chopped
- Pinch of crushed red pepper flakes
Instructions
- Preheat oven to 425°F. Line a baking sheet with foil. Toss broccoli with 1 tablespoon olive oil, salt and pepper. Roast 20 minutes until slightly charred.
- Bring a large pot of salted water to a boil and cook pasta according to package directions. Reserve 1 cup pasta water, then drain.
- Heat the remaining olive oil in a large skillet over medium. Cook onions 5–7 minutes until soft. Add garlic and sun-dried tomatoes and cook 1 minute more.
- Stir in hummus, lemon juice, lemon zest and about 1/2 cup reserved pasta water until a smooth sauce forms. Add the cooked pasta and Parmesan, tossing until creamy. Add more pasta water if needed to thin the sauce. Fold in basil, crushed red pepper and roasted broccoli. Serve immediately with extra Parmesan.
Notes
- Cook pasta until just al dente; it will finish cooking when tossed with the sauce.
- Quality hummus matters since it’s the main flavor; homemade or a good store brand is best.
- Don’t skip the reserved pasta water — the starch helps the sauce bind and thicken.
- Use freshly grated Parmesan for best flavor and texture.