Who knew you could make hummus into a creamy, garlicky, lemony sauce for pasta?! I mean, sign me up. I like hummus, I like pasta, and combined was a tasty mix. I used zucchini, spinach, and tomatoes as the veggies inside and the hummus as my sauce base. I added some pasta water to thin the hummus out into a sauce and added in the spaghetti noodles. I added some fresh tomatoes on top for freshness and sprinkled Everything but the Bagel seasoning on top because that’s how I usually top my hummus. It’s a simple and easy dinner, but something different to mix things up.

Garlic Hummus and Spinach Pasta

1 lb whole wheat spaghetti

1.5 cup grape tomatoes, quartered

1 bag baby spinach

1 large zucchini, quartered and sliced

3 ladles of pasta water

Sprinkle of Everything but the Bagel seasoning for topping

Garlic Hummus

1 can chickpeas, rinsed and drained

2 tbsp Aquafaba, chickpea liquid

1 tbsp minced garlic

Juice of one lemon

1/4 cup water

1 tsp tahini

1/2 tsp cumin

1/4 tsp smoked paprika

1/4 tsp Salt

1. Put in food processor and blend until smooth.

Pasta directions-

1. Prepare the hummus.

2. Sauté zucchini, tomatoes, and spinach over medium heat until cooked through and spinach is wilted.

3. Add hummus to the veggies, and add in 3 labels of pasta water to the mix and combine.

4. Drain pasta and add to veggie mix and stir to combine.

5. Top with fresh tomatoes and a sprinkle of Everything but the Bagel seasoning.