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    Home » Vegan Pasta » Hummus Pasta

    Hummus Pasta

    Published: Jul 21, 2021 Updated: Jul 21, 2021 by Alison Andrews This post may contain affiliate links

    Jump to Recipe Print Recipe
    Hummus Pasta

    This hummus pasta is made with sun dried tomatoes, fresh basil and of course, hummus, for an easy and delicious meal that is ready in 15 minutes!

    Hummus pasta in black bowls.

    This hummus pasta is tangy and delicious and loaded with flavor. Even better though? It’s faster than getting take-out!

    This is a seriously quick, easy dinner that will wow you with flavor.

    And of course if you love easy pasta dinners then also check out our vegan carbonara and vegan alfredo.

    What You Need To Make This Pasta:

    Photo of the ingredients needed to make hummus pasta.

    Ingredient Notes

    • Pasta – we used penne pasta, but any pasta that you have on hand will do great.
    • Hummus – you can use any good tasting store-bought hummus (the easiest and fastest) or you can make your own homemade hummus.
    • Sun dried tomatoes – can be in oil or vinaigrette, just drain them before use.
    • Lemon juice – should ideally be freshly squeezed for the best taste.
    Pasta with sun dried tomatoes and basil in a black bowl.

    How To Make Hummus Pasta

    You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.

    • Put your pasta on to cook according to package instructions. Drain and set aside but keep 1 cup of the pasta water to use in your sauce.
    • Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
    Two photo collage showing chopped onion and olive oil added to pot and sautéed.
    • Add crushed garlic and red pepper flakes and sauté for around 1 minute to lightly toast the spices.
    Two photo collage showing crushed garlic and red pepper flakes added to pot and sautéed.
    • Add sun dried tomatoes and sauté for a couple of minutes to heat and blend the flavors.
    Two photo collage showing chopped sun dried tomatoes added to pot and sautéed.
    • Reduce the heat to low and add hummus, lemon juice and half a cup of the reserved pasta water and stir it in. You can keep adding small amounts of pasta water until the sauce is as thick/thin as you like.
    • Cook until the sauce is mixed well and heated through.
    Two photo collage showing hummus and lemon juice added to pot and mixed into a sauce.
    • Turn off the heat and add in chopped basil and salt and pepper and mix it in.
    Two photo collage showing fresh chopped basil, salt and pepper added to sauce and stirred in.
    • Add the cooked pasta and fold into the sauce so that the pasta is well coated. You can add in a little more reserved pasta water at this stage if you need to, to thin the sauce out a bit more.
    Two photo collage showing pasta added to sauce and folded in.
    • Serve topped with ground black pepper, with lemon wedges on the side.
    Hummus pasta with sun dried tomatoes and basil in a black bowl.

    Recipe FAQ

    Can you make this recipe gluten-free?

    You can easily make this recipe gluten-free just by using a gluten-free pasta.

    How to store it?

    Keep any leftovers stored in a covered container in the fridge and enjoy within 3-4 days.

    Can you freeze it?

    Yes you can freeze this hummus pasta for up to 3 months. Thaw it overnight in the fridge and then reheat as usual.

    Pasta with sun dried tomatoes and basil in a black bowl.

    More Vegan Dinners (30 Minutes or Less)

    1. Vegan Chow Mein
    2. Vegan Fried Rice
    3. Vegan Poke Bowl
    4. Vegan Mushroom Stroganoff
    5. Vegan Vodka Pasta
    6. Vegan Mushroom Pasta
    Forkful of hummus pasta.

    Did you make this recipe? Be sure to leave a comment and rating below!

    Hummus pasta in black bowls.

    Hummus Pasta

    This hummus pasta is made with sun dried tomatoes, fresh basil and of course, hummus, for an easy and delicious meal that is ready in 15 minutes!
    4.82 from 11 votes
    Print Pin Rate
    Course: Entree, Pasta
    Cuisine: American, Vegan
    Diet: Vegan
    Prep Time: 5 minutes
    Cook Time: 10 minutes
    Total Time: 15 minutes
    Servings: 8
    Calories: 336kcal
    Author: Alison Andrews

    Ingredients

    For the Pasta:

    • 16 ounces Pasta (450g) Dry Weight

    For the Sauce:

    • 2 Tbsp Olive Oil
    • 1 Medium Onion White, Yellow or Brown, Chopped
    • 2 Cloves Garlic Crushed
    • ¼ tsp Red Pepper Flakes
    • 1 cup Sun Dried Tomatoes (180g) Sliced
    • 1 cup Hummus (225g)
    • 1 cup Pasta Water Reserved after cooking the pasta
    • 2 Tbsp Lemon Juice Freshly Squeezed
    • 1 cup Fresh Basil Chopped
    • ½ tsp Sea Salt
    • ½ tsp Ground Black Pepper

    For Serving:

    • Ground Black Pepper
    • Lemon Wedges
    Prevent your screen from going dark

    Instructions

    • Put your pasta on to cook according to package instructions. Drain and set aside but keep 1 cup of the pasta water to use in your sauce.
    • Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
    • Add crushed garlic and red pepper flakes and sauté for around 1 minute to lightly toast the spices.
    • Add sun dried tomatoes and sauté for a couple of minutes to heat and blend the flavors.
    • Reduce the heat to low and add hummus, lemon juice and half a cup of the reserved pasta water and stir it in. You can keep adding small amounts of pasta water until the sauce is as thick/thin as you like.
    • Cook until the sauce is mixed well and heated through.
    • Turn off the heat and add in chopped basil and salt and pepper and mix it in.
    • Add the cooked pasta and fold into the sauce so that the pasta is well coated. You can add in a little more reserved pasta water at this stage if you need to, to thin the sauce out a bit more.
    • Serve topped with ground black pepper, with lemon wedges on the side.

    Notes

    1. Pasta: We used penne pasta, but any pasta that you have on hand will do great.
    2. Hummus: You can use any good tasting store-bought hummus (the easiest and fastest) or you can make your own homemade hummus.
    3. Sun dried tomatoes: These can be in oil or vinaigrette, just drain them before use.
    4. Gluten-free: You can easily make this recipe gluten-free just by using a gluten-free pasta.
    5. Storing: Keep any leftovers stored in a covered container in the fridge and enjoy within 3-4 days.
    6. Freezing: You can freeze this hummus pasta for up to 3 months. Thaw it overnight in the fridge and then reheat as usual.

    Nutrition

    Serving: 1Serving | Calories: 336kcal | Carbohydrates: 56g | Protein: 12g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 303mg | Potassium: 707mg | Fiber: 6g | Sugar: 7g | Vitamin A: 307IU | Vitamin C: 9mg | Calcium: 51mg | Iron: 3mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
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    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Elizabeth J McFadden says

      March 01, 2022 at 4:30 pm

      This was …. good, but not perfect. Our family all felt that the sauce was a little heavy and sticky; maybe it was not the best choice of hummus to use? I heated up some leftovers later and stirred in some white wine, and that lightened it up a bit. We’re not vegan, so I think next time I might try making it with a bit of dairy of some sort. But the flavours are bright and tasty and it’s a fast easy meal with things we always have in the house, so I definitely want to try again. Thanks for posting!3 stars

      Reply
      • Alison Andrews says

        March 02, 2022 at 9:16 am

        Hi Elizabeth, heavy and sticky means that you needed to add a fair bit more of the reserved pasta water to make it saucy. You need to keep adding it until you reach the right (saucy) consistency. And this is why adding white wine later made it less heavy. I think if you add more pasta water next time it will make all the difference. 🙂

        Reply
    2. Ninotchka says

      December 11, 2021 at 12:59 pm

      Hi there, this is a lovely creamy recipe. I personally like it with a little more spice and reduced lemon. So, I added sweet chilli sauce and smoked paprika. Thank you so much for all the recipes which I have been trying out recently.
      Ninotchka

      Reply
      • Alison Andrews says

        December 11, 2021 at 1:12 pm

        So glad you enjoyed it and thanks for sharing your adjustments! 🙂

        Reply
    3. Jaimie says

      November 20, 2021 at 2:59 am

      It’s really good. I do spot a slightly sour taste sometimes, but its not overwhelming and still delicious. Thank you for this recipe it is really original I never saw anything like that nor tasted anything like that before. 🙂5 stars

      Reply
      • Alison Andrews says

        November 20, 2021 at 9:48 am

        Glad you enjoyed it Jaimie! Thanks for the great review!

        Reply
    4. Tricia says

      November 14, 2021 at 2:46 am

      The whole family loved this and they are not vegan. I’m just vegan curious. I forgot to add the basil which is fine because I didn’t have any but I did have a basil paste that tasted good for what it was. I also forgot to add salt and black pepper but we didn’t miss any of it. Great recipe!5 stars

      Reply
      • Alison Andrews says

        November 15, 2021 at 11:53 am

        Awesome Tricia! So glad you enjoyed it! 🙂

        Reply
    5. gayle sutherland says

      July 23, 2021 at 2:57 am

      This was SO good! We rate our new recipes, and this one got, Restaurant Quality”, and, “I would pay 20 bucks for this and not complain.”.5 stars

      Reply
      • Alison Andrews says

        July 23, 2021 at 10:55 am

        Yay! That is SO awesome, thanks so much Gayle!

        Reply

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

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    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

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