Lemony Hummus Pasta
Published Jan. 17, 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.
Having previously fallen for a Lemon Pasta with cream, this one fell short for us.
Tasty. Was craving hummus and had some leftover dill, so this worked perfectly. After the first 1/2 cup, I would probably add more bits of pasta water in small chunks to get the consistency you want, and just be aware that it dries/thickens in the pan pretty quickly after each addition. Also, if you’re a chronic under-seasoner like me, do more salt than you think you need!
I made this as written and next time I want to add broccoli and possible a plant or animal protein. Used a combination of Thai Basil, Chives and Italian Parsley too. Probably add Parmesan to finish.