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vegetable hummus pasta

This recipe can take as long or as short as you would like. It all depends on how many leftovers you have/what kinds of vegetables you will use. This is a very loose recipe so have fun with it and don't take it too seriously!
Course: Main Course
Cuisine: American, Mediterranean

Ingredients

Base:

  • 1 box protein-rich gluten-free pasta chickpea, lentil, or quinoa pasta recommended

For the roasted veggies:

  • Any vegetables you love — suggestions:
  • Cauliflower
  • Radishes
  • Broccoli
  • Brussels sprouts
  • Sweet potatoes
  • Bell peppers
  • Olive oil
  • Spices of choice suggested: garlic powder, onion powder, salt, pepper, rosemary, thyme

For the hummus sauce (or you can buy pre-made hummus and avoid this step)

  • 1 can chickpeas drained and rinsed
  • 4 tbsp tahini
  • Juice of ½ lemon
  • Salt & pepper to taste
  • Splash of water to thin
  • Optional add-ins: garlic clove, cumin, paprika, roasted red pepper, or beets

Toppings (use what you have):

  • Leftover cooked veggies: zucchini potatoes, roasted squash, etc.
  • Raw veggies: spinach cherry tomatoes, cucumber, cabbage, carrots, kale
  • Herbs: chives parsley, cilantro, basil, mint
  • Fermented toppings: sauerkraut kimchi, pickled onions or pickles
  • Extra protein optional: tofu, white beans, edamame, lentils

Instructions

Roast the vegetables:

  • Preheat oven to 400°F (200°C).
  • Chop your veggies into bite-sized pieces.
  • Toss with olive oil and seasonings of your choice.
  • Spread on a lined baking sheet and roast until tender and golden (timing depends on the vegetables, usually 20–30 minutes).

Cook the pasta:

  • Bring a pot of salted water to a boil.
  • Cook the pasta according to package instructions.
  • Drain and set aside.

Make the hummus:

  • In a blender or food processor, combine chickpeas, tahini, lemon juice, salt, pepper, and a splash of water.
  • Blend until smooth and creamy.
  • Adjust flavor with optional add-ins (garlic, cumin, paprika) or try flavor twists like beet or roasted red pepper!

Prep the toppings:

  • While veggies are roasting and pasta is cooking, chop any raw, leftover, pickled, or fresh toppings.
  • This is where you can get creative! Try mixing crunchy, soft, tangy, and fresh elements.

Assemble the bowl:

  • In a large bowl, combine the pasta, roasted veggies, fresh toppings, and the hummus sauce.
  • Toss with tongs until everything is evenly coated.

Serve & enjoy:

  • Serve warm or chilled. Top with more fresh herbs, a squeeze of lemon, or chili flakes if you like a little heat.