It’s the combination that gets me. As a foodie who’s always up for experimenting with new flavors, I’ve stumbled upon something that completely changed my dinner game – creamy hummus pasta! Now, I know what you’re thinking, hummus and pasta? Trust me, it’s a match made in heaven. The creaminess of the hummus gives the pasta a smooth, velvety texture that elevates the dish to a whole new level of comfort. Add in the roasted peppers, mushrooms, zucchini, and cherry tomatoes, and you’ve got a burst of flavor in every bite.
For those of you who are embracing #Veganuary or are just looking to explore more plant-based options, this recipe is a winner. It’s packed with vibrant vegetables, healthy fats, and plenty of plant-based goodness that’s sure to leave you feeling satisfied without any guilt. The secret ingredient here is the hummus, which serves as the base for the sauce. I opted for a classic hummus made from chickpeas, tahini, and lemon, but feel free to get creative with flavored hummus varieties like roasted red pepper or garlic for an added twist.
The Magic of Roasted Vegetables
The roasted vegetables truly make this dish shine. I chose peppers, mushrooms, zucchini, and cherry tomatoes, but the beauty of this recipe is that it’s incredibly versatile. You can add any veggies you like or have on hand – from eggplant to spinach or even a few handfuls of kale. Roasting the veggies brings out their natural sweetness and gives them a nice char that adds depth to the overall flavor profile.
The tomatoes, in particular, are a game-changer. When roasted, they become juicy and burst with flavor, complementing the creamy hummus sauce beautifully. The zucchini and peppers add a lovely crunch, and the mushrooms add an earthy, savory depth that balances out the creaminess of the hummus.
Crispy Garlic and Sage Oil for the Win
Now, for the grand finale – the crispy garlic and sage oil. This simple but delicious oil drizzle is what really takes this dish to the next level. You just need a few cloves of garlic, fresh sage leaves, and a splash of olive oil. Heat the oil in a pan, add the garlic and sage, and cook until the garlic turns golden and fragrant. Then, drizzle it over the pasta and roasted veggies to add an extra layer of richness and aroma that’s absolutely irresistible.
The Vegan Connection
This creamy hummus pasta is a perfect example of how vegan food can be incredibly satisfying, flavorful, and full of texture. The combination of the creamy hummus sauce with the roasted vegetables and the crispy garlic oil brings all the elements of a hearty meal without the need for any dairy or animal products. Plus, it’s so easy to make that you can whip it up on a weeknight or for a weekend meal with friends.
Let Me Know If You Want More Vegan Recipes!
So, what do you think? Will you be giving this creamy hummus pasta a try? It’s my new favorite go-to meal, and I can’t wait for you to try it too. If you’re craving more vegan options or want more recipes that are just as delicious and satisfying, drop me a message! I’d love to share more plant-based recipes with you.
Don’t forget to follow me on Instagram for more food inspiration, and as always, I’d love to hear how your version of this dish turns out. Let’s keep spreading the joy of big, tasty bites, one recipe at a time!
Ingredients
- 1 can 400g of chickpeas, DO NOT DRAIN
- 5-6 tbsp olive oil separated
- 8 tsp sesame seeds toasted
- 4 clove garlic separated
- 1 tsp smoked paprika
- 1 tsp cumin powder
- ½ cup fresh coriander loosely packed + including stalks
- Juice from 1 medium lemon
- 1 tsp salt separated
- 1 tsp black pepper
- 1 large green pepper
- 1 large yellow pepper
- 300 g cherry tomatoes
- 1 large zucchini sliced
- 250 g mushrooms
- 500 g egg-free pasta of choice
- ¼ cup fresh sage leaves
Instructions
- Preheat the oven to 220 degrees celsius. Start by using a blender to make the hummus - add the whole can of chickpeas, 1 tbsp olive oil, roasted sesame seeds, 1 clove of garlic, smoked paprika, cumin powder, fresh coriander, fresh lemon juice, 1/2 tsp salt, 1 tsp of freshly ground pepper and blend until smooth. Place in the fridge until you're ready to add the hummus to the pasta.
- Add the sliced zucchini, whole mushrooms, sliced peppers and whole tomatoes to an oven dish. Sprinkle with 1/2 tsp of salt and 2 tbsp olive oil and roast at 220 degrees celsius for 35-40mins.
- While the vegetables are roasting you can cook the pasta and garlic-sage oil. Add 3 tbsp olive oil to a small saucepan and add the 3 thinly sliced garlic cloves and sage leaves. Fry until golden brown (do not allow the garlic to become too crispy as garlic can become quite bitter when burnt).
- Add the pasta to a pot of boiling, salted, water and cook until al dente. Boil pasta until al dente. Drain once cooked but remember to keep a cup of the pasta water aside. In a large saucepan, add the hummus to the pasta and mix. If the consistency is too dry then add some of the pasta water until the right consistency has been achieved. Taste test and add any additional pepper or salt if needed.
- In each serving, you may layer the hummus pasta first, add the roasted vegetables, and then the garlic and sage oil on top. I finished off the dish by adding some chopped flatleaf parsley.