This creamy beet hummus pasta is the easiest plant-based pasta recipe! Homemade beet hummus is tossed with freshly cooked pasta, parmesan cheese, and olive oil or butter in this wholesome and simple meal.

overhead shot of a bowl of creamy beet hummus pasta on a light pink backdrop with a plate of bread and a dish of parmesan and parsley around it

Happy Tuesday! I have a healthy, delicious pasta recipe for you today. It’s a creamy beet hummus pasta that could not be simpler to whip up. All you need is homemade beet hummus, pasta, parmesan cheese, and olive oil or butter. Seriously, this could be my easiest recipe yet.

INGREDIENTS FOR THIS CREAMY HUMMUS PASTA

This pasta dish starts with a homemade beet hummus. For the beet hummus, you’ll need the following ingredients:

Chickpeas
Lemon
Tahini
Cooked beets
Garlic
Extra-virgin olive oil
Sea salt
Pepper

For completing the dish, you’ll need the following:

Pasta
Parmesan cheese
Extra-virgin olive oil or butter
Plus some reserved pasta cooking water, which helps thin out the hummus into more of a sauce when tossing it with the pasta.

overhead shot of the beet hummus in a container

STEP BY STEP INSTRUCTIONS

Make the beet hummus: In a food processor fitted with the ‘S’ blade, blend together all of the ingredients until smooth.

Cook the pasta: Cook the pasta according to the directions on the package. Drain, reserving 1 ½ cups of the water that the pasta was cooked in.

Return the pasta to the pot. Add 1 cup of the hummus, the parmesan, the olive oil, and 1 cup of reserved water. Toss together until combined, adding more water if needed to thin.

Serve with additional parmesan and fresh herbs.

overhead close up of a bowl of the pasta on a light pink background

WHAT TO SERVE WITH CREAMY HUMMUS PASTA

A spinach salad with citrus and cucumber would compliment this creamy pasta dish quite well, as would a Caesar salad.

MORE HEALTHY PASTA RECIPES

I hope that you love this creamy beet hummus pasta! If you make it, leave a comment and rating below the post! I love hearing from you.

Finally, if you want more wholesome and feel good recipes to help fuel your active lifestyle, follow Up Beet Kitchen on Instagram, Facebook, and Pinterest.

Enjoy!

Creamy Beet Hummus Pasta

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Author: Allison
Total Time: 27 minutes
Yield: 4–6 servings 1x

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Ingredients

Scale

For the beet hummus:

1 ½ cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
¼ cup freshly squeezed lemon juice
3 tablespoons tahini
1 ½ cups diced cooked beets
2 garlic cloves, chopped
2 tablespoons extra-virgin olive oil
¾ teaspoon sea salt
Freshly ground black pepper, to taste

For the pasta:

1 pound (454 grams) uncooked pasta
1 cup beet hummus
½ cup shredded parmesan cheese
2 tablespoons extra-virgin olive oil or butter
Fresh parsley and additional parmesan, for garnish

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Instructions

Make the beet hummus: In a food processor fitted with the ‘S’ blade, blend together all of the ingredients until smooth.
Cook the pasta: Cook the pasta according to the directions on the package. Drain, reserving 1 ½ cups of the water that the pasta was cooked in.
Return the pasta to the pot. Add 1 cup of the hummus, the parmesan, the olive oil, and 1 cup of reserved water. Toss together until combined, adding more water if needed to thin. Taste and season with additional sea salt or lemon juice.
Serve with additional parmesan and fresh herbs.

Prep Time: 15 minutes
Cook Time: 12 minutes
Category: Main Course
Cuisine: Mediterranean