This is an older recipe that I first shared on the blog back in 2015. I felt like a total weirdo at the time, as I sometimes do when I put together unusual food combinations. I think I made my husband confirm about a zillion times that yes, this stuff was as delicious as I thought. The funny thing it that I churn out so many recipes for this site that I don’t often get to repeat dishes. So it wasn’t until a couple of weeks ago that I made hummus pasta yet again so I could update the post and take some new photos. I was honestly doubting whether the dish would stand the test of time. I remembered it being delicious, but using hummus as pasta sauce? That’s weird right?
Hummus as Pasta Sauce
I can confirm that hummus as pasta sauce is in fact delicious. And it’s easy. No messing around with sautéing onions and simmering sauce on the stove all day long. The sauce is hummus! Hummus can do just about anything. Stay tuned for posts on how to clean your bathtub and change your oil with hummus. (Not.) For real though, hummus, mixed with a bit of liquid, coats pasta beautifully with a rich layer of silky chickpea goodness. It’s almost like an Alfredo sauce. You can make your own hummus, or if you’re having a really rough day, use something store-bought.
How to Make Hummus Pasta
This hummus pasta is served with roasted cauliflower. Feel free to skip that part if you want a really quick meal. Assuming you are making the roasted cauliflower, start by prepping that. Toss your cauliflower in some olive oil, sprinkle it with salt and pepper, then roast until it’s tender and brown in spots.
Boil your pasta and make your hummus sauce while the cauliflower cooks. The sauce is made much like regular hummus (sans tahini), with some added liquid. Place some chickpeas, garlic, olive oil, and lemon juice, and cumin into a food processor bowl and blend until smooth. Looks just like hummus, doesn’t it?
Thin the mixture with some non-dairy milk, and season it with salt to taste. This is your sauce!
Pour the sauce over the pasta, then add in your roasted cauliflower along with some cherry tomatoes and fresh basil. Toss everything together. You can add some extra milk if the sauce seems too thick. Dig in!
Want to make this recipe gluten-free? Just use your favorite gluten-free pasta. Leftovers will keep for about 3 days in a sealed container in the fridge. The sauce may thicken up a bit during storage — just add a bit of water or non-dairy milk when reheating. Feel free to leave out the roasted cauliflower for a super quick version of this dish. You can also substitute your favorite type of roasted veggie for the cauliflower. Broccoli or red bell peppers would be excellent choices! And for an ultra easy version of this dish, use store bought hummus. Just mix about 2 cups of hummus with ½ to 1 cup of non-dairy milk.
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