Hummus Pasta
We genuinely weren't sure about this one the first time we made it, and now it's on permanent rotation in both our kitchens. Hummus pasta sounds a bit leftfield but trust us, it works so well. The hummus melts into this silky, creamy sauce that coats every strand of pasta, with that nutty tahini depth and a brightness from the lemon that just makes the whole thing sing. It comes together in about 25 minutes and uses stuff you've probably already got in the cupboard. Make it tonight, you won't regret it.
Before You Start
- Food processor or blender
- Microplane or grater (for garlic)
- Frying pan
- Large pot for pasta
- Colander
Ingredients
- 400g spaghetti or linguine
- 10 sun-dried tomatoes plus 2 tsp oil from the jar
- 1 garlic clove
- 10g fresh basil leaves
- Salt & pepper to taste
- 1 medium red onion
- 3 tbsp tahini
- 1 x 400g can of chickpeas
- 1 garlic clove
- 1 Juice of 1 lemon
- 60ml olive oil
- 50ml water
- Salt & pepper to taste
- simple green salad - we like rocket
Method
Make the Hummus
- Drain the chickpeas
- Peel the garlic
- Halve the lemon
- Add the chickpeas, garlic, tahini, olive oil and some salt and pepper to the blender or food processor and squeeze over the lemon juice
- Blend until very smooth
- Add the water and blend again to make a smooth purée (you may need more or less water to get the right consistency)
Prepare the pasta
- Add the pasta to the pan of boiling water and cook according to package instructions, until al dente
- Reserve the pasta water
Meanwhile, prepare the sauce
- Finely slice the sun-dried tomatoes
- Peel and finely slice the red onion
- Peel and grate the garlic
- Place the frying pan over a medium heat and add the sun-dried tomato oil from the jar
- Add the red onion and a pinch of salt to the pan and stir for 3 minutes
- Add the sun-dried tomatoes and garlic and stir for 2 minutes
- Transfer the cooked pasta to the pan along with 2 ladlefuls or about
- a cup of the pasta water
- Carefully toss to combine
- Taste and season with salt and pepper
Finish the sauce
- Spoon over the hummus and stir it through the pasta, adding a splash more pasta water if necessary to get a really creamy consistency
- Taste and season
Serve up
- Sprinkle over the basil leaves and some freshly ground pepper and serve immediately with a little green salad on the side
Tips & Variations
- Save your pasta water: We always scoop out a mug before draining. A splash stirred through at the end helps the hummus sauce cling to the pasta and keeps everything glossy rather than dry.
- Blitz it properly: Don't rush the blending. The smoother the hummus, the silkier the sauce. Give it a full minute in the blender, taste it, and blend again if you need to.
- Top it well: Henry always finishes his with a good drizzle of olive oil, some chilli flakes, and fresh parsley. A handful of toasted pine nuts or crispy chickpeas on top takes it to another level if you've got a few extra minutes.
Why This Works
The trick is blending the hummus until it's really smooth and then loosening it with enough water so it becomes almost sauce-like before it hits the pasta. That emulsified texture is what makes it feel so creamy and indulgent without any dairy. The lemon and garlic do a lot of heavy lifting here too, keeping it fresh and punchy rather than heavy.