This 5 Ingredient Creamy Hummus Pasta Is What You Need To Beat Those Weekday Blues

A perfect lunch and dinner recipe

It is said necessity is the mother of invention, and rightly so when life gets busy by the day, tossing up an easy time-saving meal not only turns out to be therapeutic but also a soul-satisfying experience. And so, with that dear readers, we bring to you our super easy 5 ingredients meals and delightful dessert recipes segment that is here to save your time without you feeling uninspired. 

With step-by-step directions, we not only wish you to conjure your meals out of thin air but in the process, we hope that we work towards creating a healthy wholesome diet that helps you beat the weekday blues.   

A perfect lunch or dinner recipe, this flavourful creamy hummus pasta giving you plenty of smooth texture is a hearty meal that is sure to impress anyone you feed. Packed with protein, hummus, made out of chickpeas can be used in multiple forms, right from using it is as a simple dip to go with snacks, a salad dressing, a thickening agent for sauces or soups, or even as a delicious topping for oven-roasted veggies and potatoes. So without much ado, put on your chef cap and toss-up your favorite choice of pasta in straight 20 minutes! 

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Servings: 2-4 


250 gm Spaghetti Pasta (or pasta of your choice) 

1/2 cup halved cherry tomatoes

4-5 cloves of garlic (you could reduce or increase the quantity as per your taste and the quality of produce)

2 cups baby spinach leaves 

3/4 cup hummus 

Spices & oils:

1 tbsp olive oil

1 cup hot water (reserved from the one used for boiling pasta)

Salt & pepper (as per taste)

Red chilly flakes (as per taste)

Optional toppings: 

Black olives 



1- Cook the pasta according to package directions and drain the water through a mesh strainer reserving 1 cup water for later use. Keep the pasta aside in a pot full of cold water to prevent it from over cooking and sticking.

2- Place an empty pot or a non-stick pan on the stove over medium heat and add olive oil. 

3- Sauté finely chopped garlic for 2 minutes and add halved cherry tomatoes once the garlic turns slightly golden brown. Cook the tomatoes for 2 minutes.

4- Now drain the pasta out of cold water and toss it in the pan along with hummus and stir to combine. Add hot pasta water, 1/4 cup at a time, until the hummus turns into a sauce of desired consistency. Add spinach and sauté until it’s cooked for about a minute. Add salt, pepper, and red chilly flakes according to taste.

5- Serve immediately and enjoy!

P.S.: 1- If you wish, you can buy garlic/plain hummus from the store. 

2-If you plan to use garlic hummus, you can adjust the sharpness of garlic by canceling out on extra chopped garlic according to your taste.  

 Wish to make your own hummus? Follow the recipe :

If you go on to search for the best hummus recipes on the internet, you would be surprised to find out how different techniques yield different textures of this delicious protein-rich bowl. From dense and gritty paste to smooth and luscious ultra-smooth puree, the secret to ace the perfect hummus used for this pasta is what you need to know!

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1 ½ cups well-boiled chickpeas

¼ cup lemon juice (from 1 ½ to 2 lemons), more to taste

1 medium-to-large clove garlic, roughly chopped

1 teaspoon salt, to taste

½ cup tahini

2 to 4 tablespoons ice water, more as needed

½ teaspoon ground cumin

1 tablespoon extra-virgin olive oil


1- Take the boiled chickpeas and set them aside to cool. (To make sure that your chickpeas are well done, add 1/2 teaspoon baking soda while boiling as it results in mushier produce and hence creamier paste.)

2- Till your chickpeas get cooked, in a food processor or a blender, combine lemon juice, garlic, and salt. Process the ingredients until the garlic is finely chopped and then let it rest for about 10 minutes so that the flavour of garlic gets infused with other ingredients properly.

3- Add tahini to the food processor and blend until the mixture is thick and creamy. Stop the processor and scrape down any tahini stuck to the sides and bottom of the processor.

4- While running the food processor, drizzle in 2 tablespoons ice water and blend until the mixture turns ultra-smooth and pale. (If you find your tahini to be extra-thick, add 1 to 2 tablespoons of more ice water to adjust the consistency.)

5- Add in cumin and the cooked chickpeas to the food processor and blend the mixture while drizzling in olive oil. Process the mixture until it reaches a smooth consistency and scrape down the sides of the processor as necessary. 

6-Taste your final product and adjust the seasoning according to your liking. In addition, to increase the overall flavour, you can add ¼ teaspoon salt and another tablespoon of lemon juice for that extra punch of flavour.

P.S.: Leftover hummus stays well in the refrigerator in an airtight container for up to 1 week.

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