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Sun-Dried Tomato Basil Hummus Pasta

Looking for another tasty way to enjoy hummus? You found it! This zesty sun-dried tomato basil hummus pasta is super creamy, it's easy to make, and it's ready to eat in 30 minutes!
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Soaking Time 30 minutes
Total Time 30 minutes
Servings 4 servings
Calories 333kcal


  • Food Processor
  • Large Pot
  • Large Pan


Hummus Ingredients

Pasta Ingredients

  • 8 oz gluten-free noodles
  • 3-4 tbsp low-sodium vegetable broth
  • 1 medium onion diced
  • 4 handfuls fresh baby spinach leaves
  • 1 ½ cups hummus
  • 1 cup hot pasta water


  • If you use dry (not packed in oil) sun-dried tomatoes, you'll need to soak them in warm water in a small bowl for 30 minutes or until they're soft. Once the tomatoes are soft, remove them from the bowl but don't discard the water. (See the notes below for ways you can use the leftover tomato water.)
  • Add the chickpeas, 5 sun-dried tomatoes, 5 large basil leaves, 1 small garlic clove, ¼ tsp cumin, ¼ tsp salt, ¼ tsp pepper, 3 tbsp lemon juice, and 1 tbsp water to a food processor. Blend on high until the hummus is smooth and creamy.
  • In a large pan, saute the diced onion in 3-4 tbsp vegetable broth until the onions are soft and translucent. Add more broth if the pan gets too dry.
  • While the onions are cooking, boil water in a large pot and cook the noodles. When the noodles are done cooking, carefully reserve 1 cup of the hot pasta water and drain the rest.
  • Add the hummus, ¾ cup of the reserved pasta water (add more if necessary), and 4 big handfuls of fresh spinach to the pan with the onions. Mix it well to combine the hummus with the water to make the sauce. It will look like a lot of spinach but it will wilt and shrink down after a few minutes.
  • Add the cooked noodles to the pan with the sauce and mix it all together so the sauce coats every noodle. If the sauce is too thick, add the last ¼ cup of the hot pasta water to thin the sauce. Garnish with more fresh basil before serving.


  • Don't discard the water that you soaked the tomatoes in, it's infused with flavor! You can use 1 tbsp of the tomato water instead of using 1 tbsp water in the hummus and then you can add the rest of the tomato water to the water in the pot to boil the noodles in. 
  • If you use dry sun-dried tomatoes, you need to soak them in warm water for 30 minutes so they'll be soft and easy to blend. If you use sun-dried tomatoes in oil, drain the excess oil before adding the tomatoes to the hummus mixture. 
  • Make sure to reserve 1 cup of the hot pasta water when you're boiling the noodles because you'll need it to thin the hummus sauce. 
  • Store the leftover pasta in an airtight container in the fridge for 4-5 days or you can freeze it for a future meal. 


Serving: 1cup | Calories: 333kcal | Carbohydrates: 69g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Sodium: 229mg | Potassium: 484mg | Fiber: 7g | Sugar: 6g | Vitamin A: 2902IU | Vitamin C: 17mg | Calcium: 69mg | Iron: 3mg