Simple and delicious Creamy Hummus Pasta ready in less than 25 minutes.
This 25-Minute Creamy Hummus Pasta is easy and simple to make, ready in less than 25 minutes, and is packed with flavor.
This 25-Minute Creamy Hummus Pasta is the ideal weeknight dinner. It takes less than 25 minutes to make and requires 7 simple ingredients – chickpeas, cherry tomatoes, olive oil, spices, rigatoni, hummus, and lemon.
This recipe couldn’t be easier. Aside from the roasted tomatoes and chickpeas, everything is made in one-pot!
How to make this 25-Minute Creamy Hummus Pasta:
- Preheat oven to 425°F. Add chickpeas and tomatoes to a large baking sheet. Toss with olive oil, oregano, sprinkle of flaky sea salt, and few turns of black pepper. Roast for 15-20 minutes until chickpeas are crispy and tomatoes are blistered and juicy.
- While chickpeas and tomatoes are roasting, cook pasta in salted boiling water according to pkg directions. Reserve ½ cup pasta water. Drain and set aside.
- In the same pot the pasta was cooked in, whisk together hummus, olive oil, lemon zest, garlic and onion powder, and black pepper until combined. Whisk in hot pasta water. Bring to a simmer over medium heat until sauce has thickened. Stir in rigatoni and season with salt to taste (I added only ¼ tsp, since the pasta water and hummus were well salted).
- Serve hummus pasta topped with roasted cherry tomatoes and crispy chickpeas. Enjoy!
Why you’ll love this 25-Minute Creamy Hummus Pasta:
- Simple and easy to make
- Takes less than 25 minutes to prepare
- Requires only 7 simple ingredients
- Ultra creamy with crispy chickpeas and juicy cherry tomatoes
- Oh so delicious!
If you’re looking for more delicious creamy pasta recipes, you’ll also love this Creamy Chanterelle Mushroom Pasta, this Creamy Roasted Red Pepper Pasta, and this Creamy Sausage Harissa Pasta.
Also, if you make this recipe and decide to share it on Facebook or Instagram don’t forget to tag me @healthienut + #healthienut! I love seeing your mouthwatering recreations!
Simple and delicious Creamy Hummus Pasta ready in less than 25 minutes.
- 1-14 oz can chickpeas, drained and rinsed
- 1 cup cherry tomatoes
- 1 tbsp olive oil
- 1 tsp dried oregano
- Flaky sea salt
- Black pepper
- 8 oz dried rigatoni
- 1 cup plain hummus
- 2 tbsp olive oil
- Zest from ½ medium lemon
- ½ tsp garlic powder
- ½ tsp onion powder
- Black pepper
- ½ cup pasta water
- Kosher salt
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Preheat oven to 425°F. Add chickpeas and tomatoes to a large baking sheet. Toss with olive oil, oregano, sprinkle of flaky sea salt, and few turns of black pepper. Roast for 15-20 minutes until chickpeas are crispy and tomatoes are blistered and juicy.
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While chickpeas and tomatoes are roasting, cook pasta in salted boiling water according to pkg directions. Reserve ½ cup pasta water. Drain and set aside.
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In the same pot the pasta was cooked in, whisk together hummus, olive oil, lemon zest, garlic and onion powder, and black pepper until combined. Whisk in hot pasta water. Bring to a simmer over medium heat until sauce has thickened. Stir in rigatoni and season with salt to taste (I added only ¼ tsp, since the pasta water and hummus were well salted).
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Serve hummus pasta topped with roasted cherry tomatoes and crispy chickpeas. Enjoy!
