Looking for a quick, creamy, oil-free pasta dish packed with plant-based protein and zesty lemon flavor? This Lemony Hummus Pasta is your new go-to comfort food!
If you’re a pasta freak, like me, check out my Creamy Sun-dried Tomato Pasta or Vegan Stuffed Shells.
Let's get one thing straight: if pasta and hummus had a baby, this dish would be the gifted child that made everyone else at the potluck feel insecure.
I'm talking creamy, lemon-zingy, herby goodness that hits every "yum" receptor in your brain and belly.
Oh, and did I mention it's oil-free, vegan, and made with simple ingredients? Yep, we're winning dinner tonight.
This dish was born out of desperation and leftover hummus, like many great recipes.
One night, tired, hungry, and staring at a container of plain hummus in the fridge (the "why did I buy the 32-oz tub?" moment), inspiration hit me. What if I made a creamy hummus pasta sauce with a bit of garlic, lemon, and shallot action?
And friends… it worked. Beautifully.
Why you'll love this Lemony Vegan Hummus Pasta
- It's done in under 30 minutes.
- Uses pantry staples and minimal effort.
- Perfect for hummus lovers and pasta fanatics alike.
- Loaded with plant-based protein and fiber.
- Totally oil-free, but still creamy and comforting.
- You can toss in almost anything else hanging out in your fridge.
Whether you’re a seasoned kitchen master or it’s your first time trying to make creamy pasta sauce without cream (or oil or cheese), this one’s for you.
Ingredients you’re going to need
Here's what you'll need to make this creamy lemon hummus pasta sauce sing:
- Whole wheat spaghetti - or any pasta you love. I like Linguine.
- Garlic, finely chopped - the more, the merrier.
- Shallot, finely chopped - gives it a sweet little kick.
- Plain hummus - store-bought hummus or your own hummus recipe (you overachiever, you).
- Lemon, zested and juiced - for that bright, tangy punch.
- Tender herb leaves, like fresh parsley or basil, for topping.
Pro tip: The best hummus makes the best sauce. Go for a good-quality brand or whip up your own with a food processor, chickpeas, tahini, and lemon juice.
How to make Lemony Hummus Pasta
- Cook That Pasta: Bring a large pot of water to a boil and add your pasta. Cook until al dente (aka not mushy, not crunchy-just right). Reserve 1 cup of the pasta cooking water before draining. Trust me, you'll want that starchy gold for the sauce.
- Build That Flavor: In a large nonstick skillet over medium heat, toss in your garlic and shallot with a splash of vegetable broth or water (about 2-3 tablespoons). Sauté until fragrant and soft-about 2-3 minutes. We're not looking to brown them, just wake them up.
- Creamy Sauce Magic: Add your hummus and ½ cup of the reserved pasta water. Stir it all together until the hummus melts into a silky, creamy pasta sauce. Toss in the lemon zest and juice, and lower the heat to medium-low.
- Toss & Serve: Add the pasta to the sauce and toss like your life depends on it. Add more reserved water if needed to loosen it up. Season with salt and black pepper to taste. Plate it, top with fresh basil, fresh parsley, a sprinkle of sesame seeds, or even a little nutritional yeast or vegan cheese if you're feeling wild.
NOTE: Serve immediately or store leftovers in an air-tight container in the fridge. Honestly, it might taste even better the next day.
Variations
Let's be real: This dish is a blank canvas. Here are a few ways to remix it:
- Gluten-free? Cool. You can use your favorite gluten-free pasta like white bean or chickpea pasta to make it gluten-free.
- Add-ins: Toss in some cherry tomatoes, sun-dried tomatoes, roasted red peppers, or even a can of chickpeas for extra plant protein.
- Hummus: Try different flavors of hummus for a twist. My Chili Garlic Hummus and Smoky Bacon-Flavored Hummus take this recipe to a whole new level.
- Make it spicy: A sprinkle of chili flakes or a swirl of spicy hummus goes a long way.
- Roast it: Pop veggies like broccoli or zucchini on a baking sheet and roast them while the pasta cooks for a hearty upgrade.
- No fresh herbs? No worries. Dried basil or oregano will still give great flavor.
- Garlic overload: Use garlic hummus for that double whammy.
Tips for making the best hummus pasta
If you’re going to make this recipe, make sure to follow this top tip!
- Don't skip the lemon. It cuts the richness of the hummus and makes the sauce come alive.
- Reserve that pasta water! It's essential for thinning the sauce without losing its creaminess.
- Use room temperature hummus if possible-it blends better into the sauce.
- Meal prep win: This is an easy meal to make ahead. It stores well in an airtight container and reheats beautifully with a splash of water or broth.
A few final thoughts (and forkfuls)
This vegan hummus pasta proves that with a few humble ingredients-leftover hummus, a bit of garlic, and your favorite noodles-you can whip up something comforting, satisfying, and downright delicious in under 30 minutes.
- It’s perfect for busy weeknights, lazy Sundays, or when you realize you forgot to meal prep but still want to eat like a champ.
- So, the next time you're staring at that giant tub of hummus and wondering what in the world to do with it, this is the way. You got this.
Now go. Boil some water. And bring that pasta to life.
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Lemony Hummus Pasta (Vegan, Oil-free)
Creamy, lemony, and oil-free! This vegan hummus pasta is a quick, easy meal perfect for busy weeknights and plant-based comfort food cravings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main
- Method: Stovetop
- Cuisine: American
- Diet: Vegan
Ingredients
- 12 ounces of uncooked whole wheat spaghetti – I like linguine best. (Use white bean or chickpea pasta for gluten-free)
- 3–4 cloves of garlic, finely chopped (if you use garlic powder, cut the amount in half)
- 1 large shallot, finely chopped (sub small yellow or white onion)
- 1 cup plain hummus (make sure it’s oil-free)
- 1 lemon, zested and juiced
- Optional: red pepper, fresh herbs, sesame seeds, sun-dried tomatoes for topping
Instructions
- Cook the pasta: Bring a large pot of water to a boil. Add the spaghetti and cook according to package instructions (al dente works best). Before draining, reserve 1 cup of the pasta water, then drain and set the pasta aside.
- Sauté the aromatics: Heat a large nonstick skillet over medium heat. Add the chopped garlic and shallot, along with 2-3 tablespoons of water or vegetable broth to prevent sticking. Cook for 2-3 minutes, stirring often, until fragrant and slightly softened.
- Make the sauce: Add the hummus and ½ cup of the reserved pasta water to the skillet. Stir well until the hummus becomes a smooth, creamy sauce. Mix in the lemon juice and zest. Reduce heat to medium-low.
- Toss the pasta: Add the cooked pasta to the pan and toss it thoroughly to coat it with the sauce. Add more reserved pasta water as needed until you reach your desired consistency. Season with salt and black pepper to taste.
- Serve and garnish: Divide the pasta into bowls or plates. Top with fresh herbs like parsley or basil. If you'd like, sprinkle on some sesame seeds, red pepper flakes, or nutritional yeast. Serve immediately.
Notes
Variations & add-ins
- Use gluten-free pasta like chickpea or lentil varieties, if needed.
- Add-ins: cherry tomatoes, sun-dried tomatoes, roasted veggies, or chickpeas.
- Make it spicy with red pepper flakes or spicy hummus.
- No fresh herbs? Dried herbs work in a pinch.
- For extra zing, try garlic or lemon-flavored hummus.
Make ahead & storage
- This is an easy meal to make ahead. It stores well in an airtight container and reheats beautifully with a splash of water or broth.
Nutrition
- Serving Size: 1 of 4
- Calories: 506
- Sugar: 7.5 g
- Sodium: 80 mg
- Fat: 8.9 g
- Carbohydrates: 92 g
- Fiber: 15.2 g
- Protein: 21.7 g
- Cholesterol: 0 mg
This looks delicious! Thank you for sharing.
Hummus is terrific in salad dressings, soups, sauces, dips, spreads and gravies. It’s one of my favorite cooking pals.
I made this with the suggested sun dried tomatoes and roasted red peppers. Put a spin on it with tiny chopped fresh zucchini as well. No one knew it was hummus based. For those who don’t think they would like this dish made with hummus throw in some add ins for a flovour change up like the ones suggested. Thanks for this happy little recipe you thought up when you needed one Shane.
I made it with lime instead of lemon, today, and I can highly recommend that variation, for a change. It’s a bit milder with a fruity fragrance that is a good addition to the lemon contained in the hummus.
I’ve been tossing this sauce over air fried tofu and veggies for a pop of protein and less carbs -it’s so delicious, quick and easy! This is going into my hall of favorites 🤗💕
Thank you so much, Dawn! Way to make it work for you:)
Creamy, lemony, and oil-free! This vegan hummus pasta is a quick, easy meal perfect for busy weeknights and plant-based comfort food cravings.