Homemade Hummus and Vegetable Pasta

Hummus pasta?? For real? Yes, you might think this is a little extreme but let me convince you, hummus pasta works! This is a great, tasty recipe that I use to reduce food waste and gets lots of veggies incorporated into one meal!

The homemade hummus literally takes 5 minutes to make and reduces plastic waste; however, you will need a blender. Store bought hummus is fine if you can’t make your own.

I encourage making this recipe in bulk to reduce energy consumption. You can also meal prep – it’s still nice cold for lunch on the go, or can just heat it up in the microwave. 

When making this recipe, I just use whatever veggies I have in my fridge that I need to use up. This is great when you have a few vegetables that you’re not sure what to do with! It is totally up to you what you want to put in, my choices are just my personal favourites!

Makes approx 3 portions 

Prep time: 5 minutes 

Cooking time: 10 minutes

Ingredients;

A selection of vegetables of your choosing. I like:

1 x Onion 

2 x carrots

1 x red pepper

1 x courgette 

1 x cup of frozen sweet corn

Handful of cherry tomatoes

Handful of mushrooms

Handful of broccoli florets 

3 x handfuls of spinach

225g of dried pasta 

For Hummus;

Any homemade hummus recipe is good! My go-to is So Vegan’s hummus recipe because it is so simple!

400g tin chickpeas

1 garlic clove- peeled

1 lemon/ 3 tbsp of juice from a bottle

70g tahini

Small handful of fresh coriander

2 tablespoons of extra virgin olive oil

1 teaspoon of salt

½ teaspoon of pepper

4 tablespoons of cold water

Method;

Chop up all your vegetables into bite-sized pieces. 

Heat some water in a pan. Once boiling, add the pasta and broccoli and cook for the amount of time it says on the pasta packet. Usually around ten minutes.

Once you’ve started cooking the pasta, heat 1tbsp oil to a large frying pan. When hot, add the onion and cook for a couple of minutes until soft. 

Add the firmest vegetables first such as the carrots and the peppers. Stir often. 

After a couple of minutes, add the remaining vegetables to the frying pan. Stir.

Put the heat on medium and keep an eye on the veggies so they don’t burn.

Whilst your veggies and pasta are cooking you should have about 5 minutes to make the hummus. You can always make this before or after but I like making my meals the most efficient way possible. 


To make the hummus:

Drain and rinse the chickpeas

Add all ingredients to the food processor/ blender. Blend until smooth and creamy. Add a bit more water/ seasoning if you want. Easy.

Your vegetables and pasta should be done around the same time. Check your pasta is cooked by trying one. Drain. Return the pasta to the saucepan.


If your veggies look softened, remove from heat. 

Add the veggies to the pasta. Stir in some spinach.

Add the hummus. I usually judge by eye, but you won’t need all of the amount made (which means more hummus for the rest of the week!) – I usually go for a couple of teaspoons.

Mix all together and voila!! 

Deliciously creamy hummus pasta. Making vegetables taste amazing. Remember to season again if you desire! Then either heat the hummus pasta through again on low heat to eat hot, or let cool to room temperature before storing in the fridge for more meals.

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