Get a healthy dinner on the table in under 20 minutes with this Za’atar Pasta with Hummus. It’s a super simple dish to make, and loaded with Middle Eastern flavor.

Hummus on pasta, whaaaatt?! For me, this is something I’ve honestly never seen or even thought of, until I had some leftover pasta noodles and wondering what I could do with them.
Fast forward to a sprinkling of za’atar seasoning and scoop of hummus later, and I was in love.
Now keep in mind, I tried making this the first time by mixing the hummus into the pasta. And nope….no good. It coats the pasta in this weird manner and doesn’t spread out as it should. So my suggestion is to just add a dollop on top, and mix it in each bite. I swear it’s perfection. =)
How to make this Pasta with Hummus:
To make this Za’atar Pasta, in a large bowl, add the cooked pasta. Next add the black pepper and lemon juice and stir to coat the noodles. Add 1 1/2 tablespoons Za’atar Seasoning. Stir to coat. Then add the chopped parsley and stir.
Transfer pasta in individual portions to a bowl and top with chopped olives, roasted red peppers and pine nuts. Lastly, top with a scoop of 1/4 cup hummus.
Serve immediately or keep in the fridge in an airtight container for 3-4 days. If storing, I recommend assembling and adding all toppings (especially pine nuts) immediately before serving.
**As mentioned, I would also not recommend stirring in the hummus as it tends not to spread evenly. I like to take a small bit of hummus with every bite. =)
If you try this recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Za’atar Pasta with Hummus
Pin RateIngredients
- 8 ounces whole wheat spaghetti - cooked according to package instructions, drained and rinsed (can also use gluten-free noodles, if desired)
- 1 tablespoon fresh lemon juice
- 1 1/2 tablespoons Za’atar Seasoning
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup finely chopped fresh italian or curly parsley
- 1/4 cup sliced kalamata olives
- 4 ounces roasted red peppers from jar - in water, drained and diced (about 1/2 cup)
- 1/4 cup toasted pine nuts - optional
- 1 cup favorite plain or garlic hummus
- Additional toppings: diced red onion or cucumbers - garlic sauce
Instructions
- In a large bowl, add cooked pasta. Add black pepper and lemon juice; stir to coat. Add 1 1/2 tablespoons Za’atar Seasoning. Stir to coat. Add parsley and stir.
- Transfer pasta in individual portions to a bowl and top with olives, roasted red peppers and pine nuts. Top with a scoop of 1/4 cup hummus. Serves 4.
- Serve immediately or keep in the fridge in an airtight container for 3-4 days. If storing, I recommend assembling and adding all toppings (especially pine nuts) immediately before serving. I would also not recommend stirring in the hummus as it tends not to spread evenly. I like to take a small bit of hummus with every bite. =)
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