Hummus Pasta

Hummus Pasta by

Mark & Angela Ryan


Serves 4


  • 8 oz. gluten-free pasta
  • 2 cups water
  • 3/4 cup plain hummus
  • 2 cups Harvest Farms Organic baby spinach
  • 1/4 tsp. Laura Lynn garlic powder
  • 1/4 tsp. dried parsley
  • 1/4 tsp. Laura Lynn onion powder
  • 1/2 lemon, zested and juiced
  • 2 tbsp. grated red onion
  • 1/2 cup cherry or teardrop tomatoes
  • salt and freshly ground black pepper, to taste (optional)
  • 1/4 tsp. cayenne pepper (optional)


  1. Pour uncooked pasta into a large skillet with water, cover, and bring to a boil.
  2. Once boiling, bring the water to a simmer and cook the pasta until al dente, stirring frequently.
  3. Add the hummus, spinach, cayenne pepper, garlic powder, onion powder, lemon zest, lemon juice, and grated red onion. Mix well to combine. I prefer to save the tomatoes until the end to keep them crisp and add texture to the dish, but you add them with the rest of the ingredients to soften them.
  4. Cook until heated through. We like our sauce on the thicker side, but you can add more water to the skillet until you reach your desired consistency.
  5. Serve immediately.