Parsley Scallion Hummus Pasta

$3.93 recipe / $0.98 serving
By Beth Moncel
4.56
from
9
Read reviews
Prep 15 minutes
Cook 15 minutes
Servings 4
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You know that movie You Don’t Mess with the Zohan where the guy uses hummus for pretty much everything? Well, my obsession with hummus is pretty much at that level (minus using it for non-food purposes). I moved beyond eating hummus as a dip years ago. Hummus gives an almost creamy flavor to food without the use of any butter, cream, cheese, or animal based ingredients. For that reason it also makes a great “sauce” for pasta. For this Parsley Scallion Hummus Pasta I used fresh parsley and scallions (green onions) to flavor my basic homemade hummus and give the pasta a really nice fresh, summery flavor.

A big bowl of Parsley Scallion Hummus Pasta, garnished with fresh parsley, on a black and white ikat napkin.

What Do You Serve with Parsley Scallion Hummus Pasta?

I’ve been enjoying my Parsley Scallion Hummus Pasta on its own to keep costs low, but if you want to take it further, this is a great base recipe for any number of variations.

  • You can top it with some blistered tomatoes (like the tomatoes in this recipe), feta cheese, or kalamata olives.
  • Add some grilled chicken or fried egg for a little extra protein, although between the pasta and hummus this dish already has a good dose of protein.
  • Or, you can just experiment with your favorite flavor of hummus. The pasta does get a little less “saucy” after it’s refrigerated and reheated, but it’s still lip smacking good.

Can I Use Store Bought Hummus?

Yes, you can definitely take that shortcut, just be aware that it will drive up the cost of this recipe significantly. You can use any flavor hummus that you prefer. You’ll need about 1.5-2 cups hummus.

Close up side view of a bowl of Parsley Scallion Hummus Pasta garnished with fresh chopped parsley
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Parsley Scallion Hummus Pasta

4.56 from 9 votes
Fresh parsley scallion hummus makes a wonderfully creamy vegan pasta sauce for summer. Serve as a side dish or as the base for a bigger bowl meal.
Author: Beth Moncel
Parsley scallion hummus pasta served in a bowl.
Servings 4
Prep 15 minutes
Cook 15 minutes
Total 30 minutes

Ingredients

  • 1 15oz. can chickpeas ($0.79)
  • 1/4 cup olive oil ($0.32)
  • 1 fresh lemon, or 1/4 cup juice ($0.79)
  • 1/4 cup tahini ($0.85)
  • 1 clove garlic, or 1/4 tsp garlic powder ($0.02)
  • 1/4 tsp ground cumin ($0.02)
  • 1/2 tsp salt ($0.02)
  • 2 scallions (green onions) ($0.17)
  • 1/4 bunch fresh parsley ($0.20)
  • 8 oz. pasta ($0.75)
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Instructions 

  • Drain the chickpeas and add them to a food processor along with the olive oil, juice from the lemon (about 1/4 cup), tahini, garlic, cumin, and salt. Pulse the ingredients, adding a small amount of water if needed to keep it moving, until the hummus is smooth.
  • Slice the scallions (both white and green ends) and pull the parsley leaves from the stems. Add the green onion and parsley to the hummus in the food processor and process again until only small flecks of green remain. Taste the hummus and adjust the salt, lemon, or garlic if needed.
  • Cook 8oz. of your favorite pasta according to the package directions. Reserve one cup of the starchy cooking water, then drain the cooked pasta in a colander. Return the drained pasta to the pot with the heat turned off. Add about 3/4 of the hummus to the pasta and stir until the pasta is evenly coated (add more hummus if needed). Add the reserved pasta water as needed to keep the mixture smooth and saucy. Serve immediately.

See how we calculate recipe costs here.


Nutrition

Serving: 1ServingCalories: 583.28kcalCarbohydrates: 70.98gProtein: 19.93gFat: 25.4gSodium: 649.88mgFiber: 11.9g
Read our full nutrition disclaimer here.
Have you tried this recipe?Mention @budgetbytes or tag #budgetbytes on Instagram!


Front view of a bowl of Parsley Scallion Hummus Pasta with a fork twirled into the pasta

How to Make Hummus Pasta – Step by Step Photos

Hummus Ingredients in a food processor

Start by making a basic batch of hummus. I used my Homemade Hummus recipe, but increased the amount of olive oil because I knew it would need a little more lubrication as a sauce for pasta. So, start by draining a 15oz. can of chickpeas and adding them to a food processor along with 1/4 cup olive oil, 1/4 cup lemon juice (fresh, if possible), 1/4 cup tahini, 1 clove garlic (or 1/4 tsp garlic powder), 1/4 tsp cumin, and 1/2 tsp salt. Process these ingredients until smooth. You may have to add a couple tablespoons of water to help it move as you process.

Fresh parsley and sliced scallions

Slice two green onions (both the white and green ends) and pull the leaves from a large handful of parsley. 

Parsley Scallion Hummus blended in the food processor

Add the parsley and scallions to the food processor with the hummus and process again.

Parsley Scallion Hummus on a spoon over the food processor

Process until there are only small flecks of green. Taste the hummus and adjust the salt, lemon, or garlic if needed. I rarely need to tweak, but if you do this is the time to do it. 

Cooked and drained Pasta in the pot

Cook 8oz. of your favorite pasta shape according to the package directions. Save 1 cup of the cloudy, starchy pasta cooking water before you drain the pasta in a colander. Return the drained pasta to the pot with the heat turned off.

Parsley Scallion Hummus stirred into the pasta, a wooden pasta fork in the pot

Add the hummus to the pasta (start with about 3/4 of the batch and add more as needed) and stir to coat the pasta in the hummus. Add some of the reserved pasta water to the pot to help keep the hummus smooth and saucy (the hot pasta will dry the hummus out a bit). 

A finished bowl of Parsley Scallion Hummus Pasta on an ikat napkin with parsley on the side

Serve immediately! I garnished with some extra parsley and green onion, but you could go all out and add sautéed tomatoes, feta, olives, grilled chicken, a fried egg, or many other yummy things. :D

A fork lifting some Parsley Scallion Hummus Pasta out of the bowl, viewed from the side

Parsley Scallion Hummus Pasta – Think outside the box when it comes to hummus!

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31 Comments
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the_vintage_vegan
04.25.21 2:51 pm

I loved this, especially with the blistered tomatoes! Could it be frozen?

Crystal
06.22.20 8:20 pm

I used a different hummus I had on hand but followed the rest of the directions. This was surprisingly good. I’ll definitely be making it again!

riahpapaya
04.18.20 10:10 pm

How long can I store this for

04.20.20 2:35 pm
Reply to  riahpapaya

It’s good in your fridge for 3-5 days. Enjoy!

10.02.18 10:52 am

I have some delicious hummus I need to use up–how much would I need for this dish?

Squeaky
09.28.16 7:31 pm

Tahini at my local grocery store is nine dollars a bottle, and that’s just way too much for my taste. Do you have any suggestions for substitutions, or would it be fine just to skip it?

Mavis
11.16.17 12:33 pm
Reply to  Squeaky

If you can find sesame seeds for cheaper you could always try making tahini yourself, it’s super easy.

Liana
12.12.19 5:32 pm
Reply to  Squeaky

Toasted sesame oil, perhaps?

Gael
08.14.16 8:25 am

We made this today and it was great! Added some tomatoes and feta and it tasted so fresh and delicious! Thanks for sharing this recipe

Love from Belgium

Dani
07.05.16 2:51 pm

Thank you so much for posting this awesome recipe! I can’t have dairy and miss cream sauces on pasta, this was a great substitute. I added sauteed summer veggies and they were a perfect pairing. Your website rocks!

Teresa (the vegan one)
06.13.16 11:00 am

I’ve made a similar dish before with zucchini noodles. It’s amazing all the things you can do with hummus.

Thanks for sharing!

Alyssa
06.12.16 1:56 pm

How is this when it’s eaten cold? I’m looking for easy healthy meals to eat on campus and I will not have access to a heat source.

Katharine
06.12.16 12:36 pm

Has anyone tried this recipe at room temperature or chilled? I’m looking for some options to take to the pool for dinners over the summer and this looks like a good option!

Jenny
06.10.16 7:25 pm

I made this tonight and my husband and I thought it was great! The basic hummus, before adding the parsley and scallions, will be my new go-to recipe for homemade hummus – I couldn’t stop sneaking tastes. The addition of the blistered tomatoes, olives, and feta was a great suggestion as well. Would eat again.

06.09.16 6:56 pm

This was delicious! Thought I added too much parsley, but ended up fine with pasta. Didn’t use all the water at the end. Great with feta cheese! Can’t wait to make again. Also, my first time making hummus! So easy and yummy!

Peg
06.08.16 11:57 pm

going to make this for dinner tomorrow, love that these are ingredients I always have on hand. Looks and sounds yummy. I’ll get back to you. :D

LIsa
06.08.16 10:07 pm

I just made this and it was delicious! I love garlic, so I added 2 extra cloves (nom!). I wanted lots of leftovers, so I sauteed a half pound of chili lime marinated chicken breasts (oddly the cheapest chicken at my grocery store today) and two bell peppers at the end of life in my fridge and tossed them with the pasta and sauce. The hummus was so good by itself too – I licked the spoon! Will definitely make again!

Amanda
06.08.16 9:25 pm

When I went through a trial period of eating vegan, pasta with hummus spooned onto it was my favorite mac and cheese substitute. it hits all of the flavor notes and textures the other recipes i tried missed, and the ingredients are mostly staples around here. I will have to try making your version of hummus, although I will probably swap the parsley with cilantro, the lemon juice with lime, and add sauteed sweet mini peppers as well. I love the taste and color can usually get a bag of those for less than three dollars and they will stretch a whole lot farther than a two dollar bell pepper. Right now I am adding them to everything.