Lemony Hummus Pasta
Published Jan. 16, 2025
- Total Time
- 30 minutes
- Prep Time
- 10 minutes
- Cook Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- Salt
- 12ounces spaghetti or bucatini
- ¼cup olive oil
- 4garlic cloves, finely chopped
- 1large shallot, finely chopped
- 1cup plain hummus (store-bought or homemade)
- 1lemon, zested and juiced
- Tender herb leaves of your choice, for serving
- Toasted sesame seeds, optional
Nutritional analysis per serving (4 servings)
617 calories; 27 grams fat; 4 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 8 grams polyunsaturated fat; 80 grams carbohydrates; 8 grams dietary fiber; 5 grams sugars; 17 grams protein; 479 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain pasta and set aside.
- Step 2
Heat the olive oil in a large skillet over medium and add the garlic, shallot and a pinch of salt. Cook, stirring often, until fragrant and slightly softened, about 2 minutes, then add the hummus and ½ cup of the reserved pasta water. Stir until the hummus becomes a looser, smoother sauce. Stir in lemon zest and juice. Turn heat down to medium-low.
- Step 3
Add the pasta to the pan, toss very well to coat, season with salt to taste, and toss again, adding more reserved pasta water if needed to create desired consistency. Transfer to serving bowls or plates. Drizzle with more olive oil, if desired, and top with the herbs and sesame seeds, if desired. Serve immediately.
Private Notes
Comments
I added steamed broccoli and already cooked chicken breast (thin small pieces) and it was delicious. The lemon/hummus was creamy and great with the pasta… - added some fresh basil at the end.
Not a bad recipe! At first I wasn't too sure about the hummus as a base at first, but it turned out well. Definitely make your own hummus (I cooked the chickpeas in a pressure cookerwith 1 part chickpeas, 3 parts water for 55 minutes, natural release for 15 minutes). I'd also recommend a touch more garlic and going for a lemon on the larger side.
Wonderful budget-friendly vegetarian dish with lots of plant protein! Needing "something" at the end, I quickly sauteed broccoli rabe and sweet red pepper for on top of the finished pasta, giving it extra pop and nutrition. Made as written, using Mark Bittman's Hummus recipe. Besides the veg, only other change was additional pasta water. Needed more for the leftovers next day too, glad I'd saved plenty. Make sure you save lots! I really enjoyed this.
This was so quick, easy and made with ingredients I had on hand. I plan to make this again and again.
My boyfriend -who is a hummus hater- absolutely loved this dish. I added in some thinly sliced asparagus for a bit of extra veggies and it did not disappoint. 10/10 would recommend!
I should have added half of the lemon juice and then tasted the sauce before adding any more. Lemons differ in acidity, and today's were very sour. I enjoyed the dish, but as quick pasta dishes go, it doesn't hold a candle to Mark Bittman's pasta with fried eggs and garlic. If I make this one again, I'll add some frozen peas.