You know that movie You Don’t Mess with the Zohan where the guy uses hummus for pretty much everything? Well, my obsession with hummus is pretty much at that level (minus using it for non-food purposes). I moved beyond eating hummus as a dip years ago. Hummus gives an almost creamy flavor to food without the use of any butter, cream, cheese, or animal based ingredients. For that reason it also makes a great “sauce” for pasta. For this Parsley Scallion Hummus Pasta I used fresh parsley and scallions (green onions) to flavor my basic homemade hummus and give the pasta a really nice fresh, summery flavor.
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What Do You Serve with Parsley Scallion Hummus Pasta?
I’ve been enjoying my Parsley Scallion Hummus Pasta on its own to keep costs low, but if you want to take it further, this is a great base recipe for any number of variations.
- You can top it with some blistered tomatoes (like the tomatoes in this recipe), feta cheese, or kalamata olives.
- Add some grilled chicken or fried egg for a little extra protein, although between the pasta and hummus this dish already has a good dose of protein.
- Or, you can just experiment with your favorite flavor of hummus. The pasta does get a little less “saucy” after it’s refrigerated and reheated, but it’s still lip smacking good.
Can I Use Store Bought Hummus?
Yes, you can definitely take that shortcut, just be aware that it will drive up the cost of this recipe significantly. You can use any flavor hummus that you prefer. You’ll need about 1.5-2 cups hummus.
Parsley Scallion Hummus Pasta
Servings 4Ingredients
- 1 15oz. can chickpeas ($0.79)
- 1/4 cup olive oil ($0.32)
- 1 fresh lemon, or 1/4 cup juice ($0.79)
- 1/4 cup tahini ($0.85)
- 1 clove garlic, or 1/4 tsp garlic powder ($0.02)
- 1/4 tsp ground cumin ($0.02)
- 1/2 tsp salt ($0.02)
- 2 scallions (green onions) ($0.17)
- 1/4 bunch fresh parsley ($0.20)
- 8 oz. pasta ($0.75)
Instructions
- Drain the chickpeas and add them to a food processor along with the olive oil, juice from the lemon (about 1/4 cup), tahini, garlic, cumin, and salt. Pulse the ingredients, adding a small amount of water if needed to keep it moving, until the hummus is smooth.
- Slice the scallions (both white and green ends) and pull the parsley leaves from the stems. Add the green onion and parsley to the hummus in the food processor and process again until only small flecks of green remain. Taste the hummus and adjust the salt, lemon, or garlic if needed.
- Cook 8oz. of your favorite pasta according to the package directions. Reserve one cup of the starchy cooking water, then drain the cooked pasta in a colander. Return the drained pasta to the pot with the heat turned off. Add about 3/4 of the hummus to the pasta and stir until the pasta is evenly coated (add more hummus if needed). Add the reserved pasta water as needed to keep the mixture smooth and saucy. Serve immediately.
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Nutrition
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How to Make Hummus Pasta – Step by Step Photos
Start by making a basic batch of hummus. I used my Homemade Hummus recipe, but increased the amount of olive oil because I knew it would need a little more lubrication as a sauce for pasta. So, start by draining a 15oz. can of chickpeas and adding them to a food processor along with 1/4 cup olive oil, 1/4 cup lemon juice (fresh, if possible), 1/4 cup tahini, 1 clove garlic (or 1/4 tsp garlic powder), 1/4 tsp cumin, and 1/2 tsp salt. Process these ingredients until smooth. You may have to add a couple tablespoons of water to help it move as you process.
Slice two green onions (both the white and green ends) and pull the leaves from a large handful of parsley.
Add the parsley and scallions to the food processor with the hummus and process again.
Process until there are only small flecks of green. Taste the hummus and adjust the salt, lemon, or garlic if needed. I rarely need to tweak, but if you do this is the time to do it.
Cook 8oz. of your favorite pasta shape according to the package directions. Save 1 cup of the cloudy, starchy pasta cooking water before you drain the pasta in a colander. Return the drained pasta to the pot with the heat turned off.
Add the hummus to the pasta (start with about 3/4 of the batch and add more as needed) and stir to coat the pasta in the hummus. Add some of the reserved pasta water to the pot to help keep the hummus smooth and saucy (the hot pasta will dry the hummus out a bit).
Serve immediately! I garnished with some extra parsley and green onion, but you could go all out and add sautéed tomatoes, feta, olives, grilled chicken, a fried egg, or many other yummy things. :D
Parsley Scallion Hummus Pasta – Think outside the box when it comes to hummus!
I loved this, especially with the blistered tomatoes! Could it be frozen?
While I haven’t tried freezing this one, I feel like it would probably dry out. Usually, pasta dishes do better with freezing if they have a sauce with a higher moisture content.
I used a different hummus I had on hand but followed the rest of the directions. This was surprisingly good. I’ll definitely be making it again!
How long can I store this for
It’s good in your fridge for 3-5 days. Enjoy!
I have some delicious hummus I need to use up–how much would I need for this dish?
You’ll probably need about 1.5-2 cups.
Tahini at my local grocery store is nine dollars a bottle, and that’s just way too much for my taste. Do you have any suggestions for substitutions, or would it be fine just to skip it?
Personally I don’t think hummus tastes like hummus without the tahini, but some people do substitute natural peanut butter for the tahini in a pinch.
If you can find sesame seeds for cheaper you could always try making tahini yourself, it’s super easy.
Toasted sesame oil, perhaps?
We made this today and it was great! Added some tomatoes and feta and it tasted so fresh and delicious! Thanks for sharing this recipe
Love from Belgium
Thank you so much for posting this awesome recipe! I can’t have dairy and miss cream sauces on pasta, this was a great substitute. I added sauteed summer veggies and they were a perfect pairing. Your website rocks!
I’ve made a similar dish before with zucchini noodles. It’s amazing all the things you can do with hummus.
Thanks for sharing!
How is this when it’s eaten cold? I’m looking for easy healthy meals to eat on campus and I will not have access to a heat source.
I definitely preferred it warm, but I think it would just come down to your personal preference. I could see people feeling either way about it.
Has anyone tried this recipe at room temperature or chilled? I’m looking for some options to take to the pool for dinners over the summer and this looks like a good option!
I made this tonight and my husband and I thought it was great! The basic hummus, before adding the parsley and scallions, will be my new go-to recipe for homemade hummus – I couldn’t stop sneaking tastes. The addition of the blistered tomatoes, olives, and feta was a great suggestion as well. Would eat again.
This was delicious! Thought I added too much parsley, but ended up fine with pasta. Didn’t use all the water at the end. Great with feta cheese! Can’t wait to make again. Also, my first time making hummus! So easy and yummy!
going to make this for dinner tomorrow, love that these are ingredients I always have on hand. Looks and sounds yummy. I’ll get back to you. :D
I just made this and it was delicious! I love garlic, so I added 2 extra cloves (nom!). I wanted lots of leftovers, so I sauteed a half pound of chili lime marinated chicken breasts (oddly the cheapest chicken at my grocery store today) and two bell peppers at the end of life in my fridge and tossed them with the pasta and sauce. The hummus was so good by itself too – I licked the spoon! Will definitely make again!
When I went through a trial period of eating vegan, pasta with hummus spooned onto it was my favorite mac and cheese substitute. it hits all of the flavor notes and textures the other recipes i tried missed, and the ingredients are mostly staples around here. I will have to try making your version of hummus, although I will probably swap the parsley with cilantro, the lemon juice with lime, and add sauteed sweet mini peppers as well. I love the taste and color can usually get a bag of those for less than three dollars and they will stretch a whole lot farther than a two dollar bell pepper. Right now I am adding them to everything.
I make my own hummus but have mostly used it as a dip. I need to start using hummus for other things!
Lemon and garlic really goes well with pasta-a healthy and exquisite choice. It also feels tastier if you add melted cheddar cheese with it, but with moderation
I like to cut zucchini into long, thin shoestrings and cook them for the last minute or two with long pasta, then toss with pesto, a ton of lemon and some parm for easy summer weeknight dinners. I think adding the zucchini to this recipe will be really great and just as easy!
I’ll be trying this soon – I especially love finding good little vegan dishes to help balance out all the other things I eat : )
I love the idea of putting hummus with pasta! Seems so easy and delicious. Can’t wait to try this. Yum!
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You are amazing, this looks beautiful. I have all the ingredients on hand – I am making it tonight. Thanks for saving me from the “dinner dilemma” at 10am!
I made this last night – what a quick and easy dinner! Next time though, I will stir fry the garlic a bit before putting it in. I always triple the garlic in any recipe, but it was a bit sharp, and afterward I felt a bit nauseous. Guess I’m not used to eating raw garlic!
Hummus lovers might like this video with some creative uses for hummus: https://youtu.be/6GwprhyLVfM. I’ve already tried the potatoes, and they were excellent.
I LOVE hummus. I LOVE pasta. It’s a match made in heaven. I’m looking forward to making this recipe soon!!
I am always looking for new ways to use beans. This recipe looks and sounds great. If it’s made with gluten free pasta, it will be perfect for my friend with multiple food allergies. The best part is how economical it is.