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a bowl with rotini pasta with spinach, sun-dried tomatoes, and hummus on a marble countertop

Hummus Pasta

If you're looking for a super quick and easy pasta dish, this hummus pasta is perfect for you! It's vegan, ready in just 10 minutes, and packed with flavor!
Course Entrées, Main Course
Cuisine American
Prep Time 2 minutes
Cook Time 10 minutes
Servings 3 servings
Calories 423kcal
Author Sina


  • 9 oz rotini pasta
  • 2 cloves of garlic, minced
  • 3 cups baby spinach
  • 10 sun-dried tomatoes in oil
  • 4 tablespoons hummus
  • 2 tablespoons pine nuts
  • salt, to taste
  • black pepper, to taste
  • 1/2 cup fresh basil, chopped


  • Cook the pasta according to the instructions on the package. 
  • In the meantime, roast the pine nuts in a large pan without oil. Be careful as they burn rather quickly. 
  • Then, heat some oil in the same pan. Add the garlic and cook for about 2 minutes. 
  • Cut the sun-dried tomatoes into slices. Wash the baby spinach. Add both to the garlic and cook for another 2 minutes or until the spinach wilts. 
  • Add the cooked pasta. Stir in the hummus and season with salt, pepper, and red pepper flakes. Sprinkle with chopped basil. Enjoy! 


  • Do you want to make this pasta dish gluten-free? Then I recommend using brown rice pasta instead. I usually prefer it over lentil or chickpea pasta as its texture and taste is very similar to regular pasta. 
  • This pasta dish is also delicious when eaten cold. So if you have any leftovers, you could eat them as a pasta salad on the next day.
  • I usually use plain hummus, but you could also experiment with flavored hummus if you like. It's also great with Mexican spiced hummus and black beans instead of sun-dried tomatoes.  


Calories: 423kcal | Carbohydrates: 71g | Protein: 15g | Fat: 9g | Saturated Fat: 1g | Sodium: 127mg | Potassium: 596mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2940IU | Vitamin C: 19.2mg | Calcium: 63mg | Iron: 3mg