If you were in the hummus capital of the world, you’d make some of the most incredible dishes possible with the best ingredients ever. With Lemony Hummus Pasta, you can experience the vibrant, authentic flavors of Israel in a single bowl of pasta. This dish combines the creamiest hummus with a bright burst of lemon, bringing the taste of Israel right to your family and friends.
Lemony Hummus Pasta
Where in the world would you look for the absolute best hummus ever? The Middle East… like ISRAEL! Fortunately for all of us, I was in Israel for around a month in August and got the worlds best hummus for our Lemony Hummus Pasta recipe! I was even blessed to have a couple of little sous chefs working with me to make the experience even more fun.
Making Lemony Hummus Pasta
This was an awesome recipe to make in the Land of Hummus. It’s interesting to note that while there are a million flavors of hummus here in the States, in Israel not so much. You can get incredible plain hummus, but carrot hummus? Super spicy hummus? Artichoke hummus?
Maybe you can find it somewhere that specializes in flavored hummus, but on Achuza street in Ra’anana, simple (but delicious) is what you’ll find.
Traditional Israeli Hummus. This is called Hummus Abu Gosh.
I had to really search for something with a little more punch to it. I was with Dear Daughter in Law, and we were able to find this one in Shufersol.
From Google: Hummus masabacha, also spelled msabbaha or musabaha, is a rustic and chunky variation of traditional creamy hummus. The name comes from the Arabic word meaning “swimming,” referring to the whole chickpeas that “swim” in a garlicky, lemony tahini sauce. Unlike its smoother counterpart, it is often served warm.
So… now you know.
It makes sense that this hummus was so good in the pasta… garlicky, lemony tahini sauce??? Yes please!
Lemony Hummus Pasta Sauce – yes, please!
The hummus in Israel is pure and delicious, but for pasta, for some reason it needed more seasoning (I made the pasta with both). Don’t know why. It’s just this way it was.
Where does the recipe for Lemony Hummus Pasta Come from?
This is another recipe from the library of “I found it so you didn’t have to”, and comes from the New York Times Cooking website “Lemony Hummus Pasta” by Christian Reynoso.
Here’s what he says:
Hummus, with its nutty and garlicky flavor, makes a fantastic dip, spread or even a salad dressing, but it can also be a great base for a pasta sauce. A little garlic and shallot sizzled in olive oil, along with fresh lemon juice and zest, help amp up premade hummus. With a little water, the hummus thins out enough to become a creamy sauce to fully coat noodles. You can add chickpeas, fresh herbs, za’atar or almost any roasted or fresh vegetable to this pasta and it will feel like your own.
NYT Cooking Lemony Hummus Pasta.
I pretty much made the recipe with the listed ingredients, except I substituted green onion for the shallots…
and found pepitas (pumpkin seeds) instead of sesame seeds in the nearly store. Go figure.
Lemony Hummus Pasta – the pepitas were a nice touch and gave the pasta some extra texture. Sesame seeds and/or veggies would also be great.
We also added some marinated pesto cheese (that I got in Machaneh Yehuda-Jerusalem) to the plain hummus recipe to give it a pop of flavor and it really made a huge difference. I think adding some broccoli florets would also have been great.
Additionally, we made two batches, one with gluten free pasta and another with glutenous pasta and they were both fantastic. The original recipe says 4 servings but you could really stretch it to 6 with some additional veggies added.
Lemony Hummus Pasta using gluten free noodles was most excellent.
I also was lucky enough to have some serious supervision while making this recipe in my Dear Daughter in Law’s parent’s apartment!
Pelusa takes her supervising very seriously.
Here’s the recipe for Lemony Hummus Pasta
This is a recipe that you can really add your personal touch to. I recommend to taste, then add, then enjoy!!
Lemony Hummus Pasta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4-6 servings 1x
- Category: Main Dish
- Method: Cooking
- Cuisine: Plant Based
- Diet: Kosher
Description
If you were in the hummus capital of the world, you’d make the most incredible dishes possible with the best ingredients ever. With Lemony Hummus Pasta, you can experience vibrant, authentic flavors of Israel in a single bowl of pasta. This dish combines the creamiest hummus with a bright burst of lemon, bringing the taste of Israel right to your kitchen.
I brought this recipe to you from the New York Times Cooking website: Lemony Hummus Pasta
Ingredients
- Salt
- 12 - 16 ounces spaghetti or bucatini (gluten-free)
- 1/4 cup olive oil
- 4 garlic cloves, finely chopped
- 1 large shallot, finely chopped or 2 large green onions, finely chopped
- 1 cup plain hummus (store-bought or homemade)
- 1 lemon, zested and juiced
- Tender herb leaves of your choice, for serving
- Toasted sesame seeds or pepitas ( coarsely chopped), optional
- lemon slices for garnish
Get Recipe Ingredients
Instructions
- Bring a large pot of heavily salted water to a boil. Add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain pasta and set aside.
- Heat the olive oil in a large skillet over medium and add the garlic, shallot/green onion and a pinch of salt. Cook, stirring often, until fragrant and slightly softened, about 2 minutes, then add the hummus and ½ cup of the reserved pasta water. Stir until the hummus becomes a looser, smoother sauce.
- Stir in lemon zest and juice. Turn heat down to medium-low.
- Add the pasta to the pan, toss very well to coat, season with salt to taste, and toss again, adding more reserved pasta water if needed to create desired consistency.
- Transfer to serving bowls or plates. Drizzle with more olive oil, if desired, and top with the lemon slices, herbs and sesame seeds/pepitas, if desired. Serve immediately.
Notes
Try a flavored hummus like I did… you may be thrilled with the results!
I found that I needed to add the entire cup of pasta water to the initial sauce. Feel free to add 1/2 cup at a time.
You can add your favorite cheeses to this recipe. We tried marinated pesto mozzarella from Machaneh Yehuda in Jerusalem. It was most excellent.
Add your favorite vegetables (like steamed broccoli florets) to the recipe or additional spices (like zaatar!).
Nutrition
- Serving Size:
- Calories: 376
- Sugar: 4.8 g
- Sodium: 420.8 mg
- Fat: 15.1 g
- Saturated Fat: 3 g
- Carbohydrates: 49 g
- Fiber: 2.8 g
- Protein: 12.5 g
- Cholesterol: 6.2 mg
More Perfect Pasta Recipes!
And one more just for funsies!
Cold Noodle Salad with Spicy Peanut Sauce
and just one more…. don’t forget Kale Pesto Pasta!
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