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Hummus pasta in black bowls.
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4.84 from 12 votes

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!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Entree, Pasta
Cuisine: American, Vegan
Diet: Vegan
Servings: 8
Calories: 336kcal


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:


  • 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.


  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.


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