Hummus pasta is the dinner you never knew you needed in your life (but you totally do!). Spaghetti is drenched in silky, super easy to whip up hummus sauce and served with roasted cauliflower, juicy tomatoes and basil to make this scrumptious vegan meal.
- 1 medium cauliflower crown, broken into florets
- 2 teaspoons olive oil
- ½ teaspoon salt, or to taste
- ½ teaspoon black pepper, or to taste
- 8 ounces dried spaghetti
- 1 (14 ounce) can chickpeas, drained and rinsed
- 3 tablespoons lemon juice
- 2 tablespoons olive oil
- 2 garlic cloves
- 1 teaspoon ground cumin
- ½ cup unflavored soy or almond milk, plus more as needed
- ½ teaspoon salt, or to taste
- 1 cup cherry tomatoes, halved
- 1 cup fresh basil leaves
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Preheat the oven to 450°.
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Arrange the cauliflower florets on a baking sheet, then drizzle with olive oil and toss gently to coat. Sprinkle with salt and pepper.
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Roast the cauliflower until tender and browned, about 20 minutes, flipping about halfway through.
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While the cauliflower roasts, bring a large pot of salted water to a boil.
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Add the pasta and cook it according to the package directions.
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Drain the pasta into a colander, return it to the pot, and toss it with a dash of olive oil to prevent sticking.
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Place the chickpeas, lemon juice, olive oil, garlic, and cumin into food processor bowl. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as needed.
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Thin the sauce with ½ to 1 cup of non-dairy milk, to reach desired consistency (I've been using just under 1 cup).
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Season the sauce with salt to taste.
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Pour the hummus sauce over the pasta, then add the cauliflower, cherry tomatoes, and basil. Toss everything to coat the pasta and veggies with sauce. Thin the sauce with additional milk as needed.
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Divide onto plates and serve.
For a super quick version, make the sauce by simply stirring together 2 cups of your favorite hummus with about ½ to 1 cup soy or almond milk. Adjust the amount of milk as needed, since hummus can vary quite a bit in thickness.