Hummus Pasta
One-pot, 7 ingredients, and under 30 minutes to make, this easy Hummus Pasta is the perfect weeknight dinner. Kid approved. Gluten-free option.
Servings: 4 people
Calories: 521kcal
Ingredients
- 8 ounces dried pasta
- 2 pints cherry tomatoes or grape tomatoes
- 15 ounces chickpeas canned, drained and rinsed
- 6 cloves garlic
- 1 ½ teaspoons Italian seasoning (optional)
- Drizzle of olive oil
- 1 ½ cups fresh basil leaves plus ½ cup for garnish
- ½ cup hummus
- Dash of crushed red pepper
Instructions
- Preheat the oven to 400ºF.
- Cook the pasta according to the directions on the packet until al dente.
- Combine ingredients: Place the tomatoes, chickpeas, garlic, and Italian seasoning into a large baking dish. Add a generous drizzle of olive oil. Tear the fresh basil leaves and place on top, reserving one half cup for garnish. Mix the ingredients until fully incorporated, adding more olive oil as needed until all the ingredients are generously coated.
- Bake for 25 minutes, or until the tomatoes burst, and the chickpeas are golden brown. Stir after 10 minutes.
- Remove from the oven. Slice the garlic cloves as desired.
- Add hummus and pasta: Mix in the hummus, and the desired amount of pasta.
- Garnish with chopped basil.
Video
Notes
- Use a large baking dish to roast the tomatoes and chickpeas so they cook evenly. Do not overcrowd or they will steam.
- Most flavors of hummus will work in this recipe, including traditional, roasted red pepper, lemon garlic, and mediterranean herb hummus. Use homemade or store-bought.
- For gluten-free, use gluten-free pasta, or make zucchini noodles (zoodles) using a spiralizer.
Nutrition
Calories: 521kcal | Carbohydrates: 87g | Protein: 22g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Sodium: 141mg | Potassium: 1130mg | Fiber: 15g | Sugar: 8g | Vitamin A: 2655IU | Vitamin C: 37mg | Calcium: 141mg | Iron: 6mg