Jump to Recipe Print Recipe

Hummus pasta is the dinner you never knew you needed in your life (but you totally do!). Spaghetti is drenched in silky, super easy to whip up hummus sauce and served with roasted cauliflower, juicy tomatoes and basil to make this scrumptious vegan meal.

This is an older recipe that I first shared on the blog back in 2015. I felt like a total weirdo at the time, as I sometimes do when I put together unusual food combinations. I think I made my husband confirm about a zillion times that yes, this stuff was as delicious as I thought.

The funny thing it that I churn out so many recipes for this site that I don’t often get to repeat dishes. So it wasn’t until a couple of weeks ago that I made hummus pasta yet again so I could update the post and take some new photos. I was honestly doubting whether the dish would stand the test of time. I remembered it being delicious, but using hummus as pasta sauce? That’s weird right?

Hummus as Pasta Sauce

I can confirm that hummus as pasta sauce is in fact delicious. And it’s easy. No messing around with sautéing onions and simmering sauce on the stove all day long. The sauce is hummus! Hummus can do just about anything.

Stay tuned for posts on how to clean your bathtub and change your oil with hummus. (Not.) For real though, hummus, mixed with a bit of liquid, coats pasta beautifully with a rich layer of silky chickpea goodness. It’s almost like an Alfredo sauce.

You can make your own hummus, or if you’re having a really rough day, use something store-bought.

How to Make Hummus Pasta

This hummus pasta is served with roasted cauliflower. Feel free to skip that part if you want a really quick meal.

Assuming you are making the roasted cauliflower, start by prepping that. Toss your cauliflower in some olive oil, sprinkle it with salt and pepper, then roast until it’s tender and brown in spots.

Boil your pasta and make your hummus sauce while the cauliflower cooks. The sauce is made much like regular hummus (sans tahini), with some added liquid.

Place some chickpeas, garlic, olive oil, and lemon juice, and cumin into a food processor bowl and blend until smooth. Looks just like hummus, doesn’t it?

Thin the mixture with some non-dairy milk, and season it with salt to taste. This is your sauce!

Pour the sauce over the pasta, then add in your roasted cauliflower along with some cherry tomatoes and fresh basil. Toss everything together. You can add some extra milk if the sauce seems too thick.

Dig in!

FAQ & Tips for Making Awesome Hummus Pasta

  • Want to make this recipe gluten-free? Just use your favorite gluten-free pasta.
  • Leftovers will keep for about 3 days in a sealed container in the fridge. The sauce may thicken up a bit during storage — just add a bit of water or non-dairy milk when reheating.
  • Feel free to leave out the roasted cauliflower for a super quick version of this dish.
  • You can also substitute your favorite type of roasted veggie for the cauliflower. Broccoli or red bell peppers would be excellent choices!
  • And for an ultra easy version of this dish, use store bought hummus. Just mix about 2 cups of hummus with ½ to 1 cup of non-dairy milk.

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

5 from 1 vote Print

Hummus Pasta with Roasted Cauliflower

Hummus pasta is the dinner you never knew you needed in your life (but you totally do!). Spaghetti is drenched in silky, super easy to whip up hummus sauce and served with roasted cauliflower, juicy tomatoes and basil to make this scrumptious vegan meal.

CourseEntree CuisineAmerican Prep Time 20 minutes Cook Time 20 minutes Total Time 40 minutes Servings 4 Calories 467 kcal Author Alissa


For the Roasted Cauliflower

  • 1medium cauliflower crown,broken into florets
  • 2teaspoonsolive oil
  • ½teaspoonsalt,or to taste
  • ½teaspoonblack pepper,or to taste

For the Pasta

  • 8ouncesdried spaghetti

For the Hummus Sauce

  • 1(14 ounce) canchickpeas,drained and rinsed
  • 3tablespoonslemon juice
  • 2tablespoonsolive oil
  • 2garlic cloves
  • 1teaspoonground cumin
  • ½cupunflavored soy or almond milk,plus more as needed
  • ½teaspoonsalt,or to taste

For Serving

  • 1cupcherry tomatoes,halved
  • 1cupfresh basil leaves

US Customary – Metric


Roast the Cauliflower

  1. Preheat the oven to 450°.

  2. Arrange the cauliflower florets on a baking sheet, then drizzle with olive oil and toss gently to coat. Sprinkle with salt and pepper.

  3. Roast the cauliflower until tender and browned, about 20 minutes, flipping about halfway through.

Cook the Pasta

  1. While the cauliflower roasts, bring a large pot of salted water to a boil.

  2. Add the pasta and cook it according to the package directions.

  3. Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.

Make the Sauce

  1. Place the chickpeas, lemon juice, olive oil, garlic, and cumin into food processor bowl. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.

  2. Thin the sauce with ½ to 1 cup of non-dairy milk, to reach desired consistency (I’ve been using just under 1 cup).

  3. Season the sauce with salt to taste.


  1. Pour the hummus sauce over the pasta, then add the cauliflower, cherry tomatoes, and basil. Toss everything to coat the pasta and veggies with sauce. Thin the sauce with additional milk as needed.

  2. Divide onto plates and serve.

Recipe Notes

For a super quick version, make the sauce by simply stirring together 2 cups of your favorite hummus with about ½ to 1 cup soy or almond milk. Adjust the amount of milk as needed, since hummus can vary quite a bit in thickness.

Nutrition FactsHummus Pasta with Roasted CauliflowerAmount Per ServingCalories 467Calories from Fat 110% Daily Value*Fat 12.2g19%Saturated Fat 1.9g10%Sodium 982mg41%Potassium 778mg22%Carbohydrates 76.3g25%Fiber 9.1g36%Sugar 5.3g6%Protein 15.9g32%Calcium 110mg11%Iron 2.9mg16%* Percent Daily Values are based on a 2000 calorie diet.


« Curried Tofu Salad WrapsVegan Jello »

Sharing is caring!

Hi, I’m Alissa! I’m a former attorney turned professional food blogger. I love creating vegan recipes with bold flavors!

More about me →

Leave a Reply

Your email address will not be published. Required fields are marked *