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A bowl of hummus pasta on a plate with a napkin

Spinach Hummus Pasta Recipe

I've loaded up a basic hummus recipe with buckets of spinach to create a wonderfully green, protein rich pasta dish. This spinach hummus pasta recipe is quick, tasty and full of good things.
Course Dinner
Cuisine Vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 172kcal


  • 400g cooked chickpeas
  • 2 garlic clove chopped
  • 2 tbsp tahini
  • ¼ cup olive oil
  • 1 juice of 1 lemon plus more for serving
  • 3 cups baby spinach
  • chilli flakes
  • 300 g egg-free spaghetti
  • pinch sea salt
  • pinch chilli flakes
  • ¼ cup vegan parmesan optional


  • Bring a large pot of water to the boil over medium heat and add a good pinch of sea salt.
  • Add pasta to the water to cook.
  • Meanwhile, add the chickpeas, oil, tahini, lemon juice, garlic, sea salt and spinach to a blender and blend to a hummus consistency. You may need to add a little water and stop the blending to push the spinach down. 
  • When the pasta is cooked al dente, strain it in a colander, keeping a little of the cooking water. Transfer the pasta back to your cooking pot. Stir through several heaped spoons of the hummus and a little cooking water if necessary. Add the parmesan and chilli flakes with a splash of lemon juice and a crack of pepper to serve. 


Calories: 172kcal | Carbohydrates: 3g | Protein: 2g | Fat: 17g | Saturated Fat: 2g | Sodium: 20mg | Potassium: 171mg | Vitamin A: 2110IU | Vitamin C: 11.2mg | Calcium: 33mg | Iron: 1mg