Hummus Pasta
- Katie Lolas
- Feb 26
- 2 min read
A clever twist on pasta night, this recipe turns hummus into a creamy, protein rich sauce that comes together in minutes. It is silky, zesty and deeply satisfying, the kind of 20 minute dinner that feels effortless but tastes generous and full of flavour.
Serves: 2
Prep time: 10 minutes
Cook time: 20 minutes
Ingredients
200g pasta of choice
2 garlic cloves, crushed
1 cup reserved pasta water
1 to 2 cups baby spinach
2 tbsp extra virgin olive oil, plus extra to serve
Lemon slices, to serve
Chilli flakes, optional
Hummus
1 x 400 g can chickpeas including the liquid
1/4 cup tahini
1/4 cup fresh lemon juice
2 large garlic cloves, crushed
2 tbsp extra virgin olive oil
2 to 3 tbsp water
Pinch of salt
Method
Step 1. To make the hummus, blend the chickpeas with their liquid, tahini, lemon juice, garlic, olive oil, water and salt until completely smooth. Adjust the water as needed to achieve a silky consistency
Step 2. Bring a large pot of salted water to the boil. Cook the pasta until al dente according to packet instructions. Reserve 1 cup of the cooking water, then drain.
Step 3. In a large frypan over medium heat, add a few generous spoonfuls of the hummus, the olive oil and crushed garlic. Stir until warmed through. When the hummus begins to gently bubble, add the reserved pasta water and stir to loosen into a smooth sauce.
Step 4. Add the cooked pasta to the pan and toss well to coat. Fold through the baby spinach and cook until just wilted.
Step 5. Finish with a drizzle of olive oil, a squeeze of fresh lemon and a sprinkle of chilli flakes if using. Serve immediately.
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