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Super quick hummus pasta

The end of the working day has been a long time coming and the stomach is growling. Maybe you already have some hummus left over. Then quickly cook some pasta and you can almost start enjoying!

For a particularly spicy hummus, we have put together a recipe for you here that can be used with pasta with little effort, but also as a dip for all sorts of things. We used it as a quick hummus pasta.

If you don’t have paprika in the house, you can use Sambal Oelek or Ajvar. Smoked paprika powder should go just as well.

Cress is ideal as a topping with many micronutrients. You can sprinkle them almost anywhere and get valuable nutrients in passing.

Quick Hummus Pasta

Cook Time20 minutes
Course: Hauptgericht
Servings: 4 servings
Author: Madeleine


  • 360 grams of pasta
  • 5 cherry tomatoes (quartered)
  • 1 jar of chickpeas (220g drained weight)
  • 1 clove of garlic
  • 1 tbsp tahini (light)
  • ½ tsp salt (to taste)
  • 1-2 tbsp lemon juice
  • ½ tsp cumin
  • 1 tbsp olive oil
  • 50 ml cold water
  • 1 tsp paprika powder
  • ½ tsp chili flakes (to taste)
  • 1 tsp paprika (alternatively sambal olek or ajvar)
  • some radish cress as a topping


  • Cook the pasta according to package directions.
  • Wash and halve or quarter the cherry tomatoes.
  • Drain the chickpeas and put them in a good blender.
  • There is also the peeled clove of garlic, as well as tahini, salt, lemon juice, cumin and the good olive oil.
  • Prepare the ice cold water.
  • To get a nice and spicy pasta dish, paprika powder, chilli flakes and paprika paste are added to the hummus.
  • Blend the whole thing together until you get a nice smooth and creamy consistency. Gradually add the cold water.
  • If the consistency is ok, taste it. The hummus should be seasoned a little more strongly, as the pasta will still absorb the flavor.
  • Now mix the hummus with the freshly cooked pasta and the tomatoes and add some cress

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