Two words: Hummus. Pasta. I know, I know, it probably sounds crazy, right? My Middle Eastern ancestors would be rolling over knowing I’m encouraging you to put hummus on pasta. But, seriously, don’t knock it until you try it. This Creamy Lemon Arugula Hummus Pasta may just be my best kept “secret” of 2021 (let’s keep this between us, k?!)
You may be wondering, “Nicole, how the heck did you come up with hummus and pasta?” and I wish I could tell you a great story about how I came up with it, but really, it was just combining two of my biggest loves into one dish! You could say that it’s my Middle Eastern roots meeting my California upbringing. But seriously, the hummus gives this dish such an unexpected creaminess and zest. I just know you’re gonna love it as much as I do!
What you need to make this creamy, dreamy pasta dish
The best part about this dish, is that it only requires a few simple ingredients that you likely already have on-hand. It’s so simple and easy, literally anyone can make it!
- Pasta: I used normal spaghetti, but you can use linguine or any other longer noodle. If you’re gluten-free, you can totally swap out the traditional pasta for a chickpea or rice-based noodle
- Olive Oil: I recommend going for a nice California Olive Oil (Trader Joe’s has a great one for $6) but any olive oil will do.
- Onion: A yellow onion is perfect for this!
- Garlic: Fresh garlic really shines in this dish, but if you only have garlic powder, that’s okay.
- Baby Tomatoes: Is there really anything better than sautéd baby tomatoes?
- Baby Arugula: This bright, peppery green adds a nice unexpected flavor and beautiful color to this dish.
- Lemon: Lemon and hummus go together like bread and butter. If you don’t have fresh lemon, lemon juice is fine.
- Hummus: You’ll wanna stick to a traditional hummus for this one.
- Everything But the Bagel Seasoning: This is totally optional, but let’s be honest, what doesn’t taste better with a little EBTB seasoning?
The key to making this hummus pasta
They key to making this pasta shine lies in two parts: 1. making sure the pasta is al dente and 2. saving your pasta water. While straining your pasta, you’ll want to ensure that you save at least 1 cup of the water. When added to the hummus, it creates a thick, creamy sauce for your pasta. This is super important, as the starch from the pasta will thicken the sauce in ways that normal tap water won’t.
And that’s it! Really, this dish could not be any more simple. Be sure you plate it immediately after cooking, and enjoy!
If you make this recipe, please be sure to leave a comment and rating below, as it really helps others decide whether to make this recipe and appear in Google searches. And, since I practically live on Instagram, tag me in your creations so I can see them and repost on my IG stories. xx
Ingredients
- 8 ounces linguine or spaghetti
- 3 tablespoons olive oil
- 1 medium onion
- 2 cloves garlic, mashed
- 1 cup baby tomatoes, halved
- 1 cup baby arugula
- 1 lemon, juiced
- 1 cup hummus
- 1 cup pasta water
Garnish:
- salt and pepper
- everything but the bagel seasoning (optional)
Instructions
- Boil pasta until al dente (or slightly undercook). Reserve 1 cup of pasta water when straining.
- While the pasta is cooking, place a large pan over medium heat.
- Add the olive oil to the pan, followed by the onions and garlic, sautéeing for about 3 minutes until they begins to soften.
- Add the baby tomatoes and arugula, and sauté for about one minute more.
- Add the hummus, lemon juice, lemon zest, & reserved pasta water, stirring everything together until it becomes a liquidy sauce.
- Toss in the cooked pasta, and coat well in the sauce.
- Add salt and pepper to taste.
- Plate immediately and top with everything but the bagel seasoning.
Rate & review
SELECT A RATING and tell me what you think!