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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

Creamy Beet Hummus Pasta

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



For the beet hummus:

  • 1 1/2 cups cooked chickpeas (or 1 14-oz can, drained and rinsed)
  • 1/4 cup freshly squeezed lemon juice
  • 3 tablespoons tahini
  • 1 1/2 cups diced cooked beets
  • 2 garlic cloves, chopped
  • 2 tablespoons extra-virgin olive oil
  • 3/4 teaspoon sea salt
  • Freshly ground black pepper, to taste

For the pasta: 

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


  1. Make the beet hummus: In a food processor fitted with the ‘S’ blade, blend together all of the ingredients until smooth. 
  2. Cook the pasta: Cook the pasta according to the directions on the package. Drain, reserving 1 1/2 cups of the water that the pasta was cooked in.
  3. 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. 
  4. Serve with additional parmesan and fresh herbs. 
  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Main Course
  • Cuisine: Mediterranean

Keywords: creamy beet hummus pasta recipe