A penne alla hummus recipe is the kind of weeknight dinner that solves the ‘what’s in the pantry’ problem without tasting like a compromise. You coat warm penne in a loose, savory chickpea-based sauce that behaves like a cream sauce but skips the dairy entirely. The result is a filling, mildly nutty pasta with a silky texture and a lemon-garlic backbone.
This version is built for speed and reliability. You boil the pasta, thin the hummus with pasta water, and toss everything in one pan so the starch helps the sauce cling. It’s a practical meal that keeps well and costs very little per serving. If you enjoyed this, our pasta alla vodka is worth trying next. Making this penne alla hummus at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Penne Alla Hummus
- Ready in about 20 minutes from boiling water to plated bowl
- Uses shelf-stable hummus and pasta, so no fresh produce required
- Naturally vegan and high in plant protein from chickpeas
- One pan for the sauce means fewer dishes to wash
- Flexible with spices you already own
Ingredients You’ll Need
- 12 oz (340 g) penne pasta
- 1 cup (240 g) plain hummus, classic chickpea style
- 3/4 cup reserved pasta cooking water, plus more if needed
- 2 tbsp extra-virgin olive oil
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp fine salt, adjust to taste
- 2 tbsp fresh lemon juice
- 1/4 tsp black pepper
- 2 tbsp chopped parsley for finishing
Ingredient Substitutions
Plain hummus: Replace with roasted red pepper hummus using the same 1 cup measure for a sweeter, smoky edge. The added pepper puree loosens the sauce slightly, so cut the pasta water by 2 tbsp at the start. Expect a pink-orange color and a milder chickpea note that pairs well with grilled vegetables. The penne alla hummus works well for weeknight cooking when time is limited.
Penney pasta: Swap the penne for gluten-free rice penne in equal weight, but check it at 2 minutes before the box time since rice pasta turns mushy fast. The sauce clings the same way, though the bite is softer and less chewy. You may need an extra tablespoon of olive oil to keep the strands from sticking. Storing leftover penne alla hummus correctly keeps it tasting good for days.
Extra-virgin olive oil: Use 1 tbsp of toasted sesame oil for a nuttier, darker profile if you want a Middle Eastern lean. Sesame oil is stronger, so half the amount is enough and add the rest as a finishing drizzle. The sauce will taste richer and slightly bitter if heated too long, so keep the pan at medium-low heat. For the best results with this penne alla hummus, read through all the steps before starting.
Fresh lemon juice: Substitute with 1 tbsp white wine vinegar plus 1 tsp lemon zest for a sharper tang when lemons aren’t handy. Vinegar is more acidic, so taste before adding the full amount to avoid a harsh bite. The sauce brightens the same way but loses some floral note. For another easy option, check out our recipe dietary.
Step-by-Step Instructions
- Bring 3 quarts of water to a rolling boil and add 1 tbsp salt. Cook 12 oz penne for 10 to 11 minutes until al dente with a faint white core at the center.
- Reserve 3/4 cup pasta water before draining the penne in a colander. Set the pasta aside and keep the water warm in a mug.
- Warm 2 tbsp olive oil in a wide skillet over medium-low heat and add 3 minced garlic cloves. Stir for 45 seconds until fragrant but not browned.
- Add 1 tsp cumin and 1/2 tsp salt, stir for 20 seconds to toast the spice and release its aroma into the oil.
- Spoon in 1 cup hummus and pour 3/4 cup pasta water into the skillet. Whisk on medium heat for 2 minutes until the sauce is pourable and glossy.
- Add the drained penne and toss with tongs for 90 seconds so every piece is coated and the sauce thickens to a cream-like film.
- Remove from heat, stir in 2 tbsp lemon juice and 1/4 tsp black pepper. Top with 2 tbsp parsley and serve immediately.
Pro Tips
Save more pasta water than you think you need because hummus tightens as it cools and a splash loosens it back up. The starch in the water also helps the sauce turn from gluey to silky.
Warm the hummus with liquid rather than adding it to dry pasta, or you’ll get clumps that never smooth out no matter how much you stir. A whisk beats a spoon for the first minute of combining.
Finish with a drizzle of good olive oil at the table for a fresh pepper note that the cooked sauce loses. This small step makes the dish taste less like a pantry meal.
Read the salt ratios guides from Bon Appetit if you want to dial seasoning by weight instead of guessing with a spoon.
Common Mistakes to Avoid
Boiling the hummus sauce causes it to seize and turn grainy because the emulsified oil separates under high heat. Keep the skillet at medium heat and pull it off the burner the moment it’s combined.
Using flavored hummus with chunks of garlic or herbs can leave stringy bits in a smooth pasta sauce. Stick to plain or blend the flavored version for 30 seconds before adding it to the pan.
Skipping the pasta water and using cold tap water makes the sauce tighten instead of loosen, leaving a pasty coat. The warm starchy water is what gives the pasta alla vodka style its cling.
Serving Suggestions
Plate the penne in shallow bowls and add a side of penne puttanesca only if you’re feeding a crowd that wants two sauces. A simple cucumber salad cuts the richness with crunch and acid.
Top with toasted pine nuts or a few olives for a Mediterranean plate that feels composed rather than thrown together. Warm pita on the side turns the leftovers into a lunch box favorite.
Storage and Reheating
Cool the pasta to room temperature within 2 hours and store it in an airtight container for up to 4 days in the fridge. The sauce thickens cold, which is normal for chickpea-based coatings.
Reheat in a skillet with 2 tbsp water over medium-low heat for 4 minutes, tossing until steaming and loose. Microwave portions at 70 percent power for 90 seconds, stirring once, if you’re short on time.
This dish does not freeze well because hummus separates and turns chalky once thawed, so stick to fresh refrigeration. Yes, this keeps safely for 3 days and tastes better reheated with a splash of water than eaten cold.
Recipe Variations
Spicy Version
Add 1/2 tsp red pepper flakes with the cumin in step 4 for a warm, lingering heat. The chili oils bloom in the olive oil and give the sauce a faint orange tint. Serve with extra parsley to cool the bite.
Roasted Vegetable Version
Fold in 1 cup of roasted zucchini and bell pepper after the penne goes into the sauce for a heartier bowl. The vegetables add moisture, so reduce pasta water by 2 tbsp at step 5. You get a dinner that uses up pan sauce techniques with minimal effort.
Protein Boost Version
Stir in 1 cup cooked chickpeas with the pasta at step 6 for double the legume protein and a chewy contrast. The extra beans drink up sauce, so add 1 tbsp water if the pan looks dry. It turns the breakfast chorizo side into an optional add rather than a need.
Lemon Herb Version
Double the lemon juice and add 1 tsp dried oregano at step 7 for a brighter, more Italian-leaning profile. The acid thins the sauce a touch, so use 2 tbsp less pasta water upfront. This pairs well with a ramen broth side if you want soup after.
Penne Alla Hummus
Description
A weeknight penne coated in a silky, dairy-free hummus sauce with lemon-garlic backbone. It uses pantry staples, comes together in one pan, and costs very little per serving.
Ingredients
Instructions
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Boil pasta water
Bring 3 quarts of water to a rolling boil in a large pot over high heat and add 1 tbsp salt. The water should be vigorously bubbling across the whole surface before the pasta goes in.
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Cook penne al dente
Cook 12 oz penne for 10 to 11 minutes over the boiling water until al dente with a faint white core at the center when bitten. Reserve 3/4 cup pasta water in a mug before draining the penne in a colander, then set the pasta aside and keep the water warm.
-
Warm oil and garlic
Warm 2 tbsp olive oil in a wide skillet over medium-low heat and add 3 minced garlic cloves. Stir for 45 seconds until fragrant but not browned, watching closely so the garlic stays pale and aromatic.
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Toast cumin and salt
Add 1 tsp cumin and 1/2 tsp salt to the skillet and stir for 20 seconds over medium-low heat. The spice should smell toasted and release its aroma into the oil without scorching.
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Make hummus sauce
Spoon in 1 cup hummus and pour 3/4 cup pasta water into the skillet. Whisk on medium heat for 2 minutes until the sauce is pourable and glossy with no clumps remaining.
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Toss penne in sauce
Add the drained penne to the skillet and toss with tongs for 90 seconds over medium heat so every piece is coated. The sauce should thicken to a cream-like film that clings to the pasta without looking gluey.
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Add lemon and pepper
Remove the skillet from heat and stir in 2 tbsp lemon juice and 1/4 tsp black pepper. The acidity should brighten the sauce right away while the pan is off the burner.
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Finish and serve
Top the penne with 2 tbsp parsley and serve immediately in shallow bowls. The pasta should be steaming hot and glossy with green flecks of herb on top.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 420kcal
- % Daily Value *
- Total Fat 14g22%
- Saturated Fat 2g10%
- Sodium 480mg20%
- Total Carbohydrate 60g20%
- Dietary Fiber 6g24%
- Sugars 3g
- Protein 14g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Cool to room temperature within 2 hours and store in an airtight container for up to 4 days in the fridge; the sauce thickens cold which is normal.
- Reheating: Reheat in a skillet with 2 tbsp water over medium-low heat for 4 minutes, tossing until steaming and loose, or microwave at 70% power for 90 seconds.
- Pro tip: Save more pasta water than you think because hummus tightens as it cools; a splash loosens it back, as shown in our penne puttanesca side suggestion.
- Make ahead: Warm the hummus with liquid rather than adding to dry pasta to avoid clumps that never smooth out.
