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Hummus Pasta with Zucchini Noodles (Vegan & Gluten Free)

This Hummus Pasta with Zucchini Noodles is vegan, protein packed, gluten free, and EASY. Perfect for those busy weeknight dinners on the go.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 7
Calories 429kcal


  • 1 ½ cups spiralized zucchini 1 zucchini
  • 1 ½ cups spiralized butternut squash
  • 1 tsp kosher salt
  • 8 oz chickpea spaghetti
  • 1 tbsp extra virgin oil
  • 2 cloves garlic minced
  • 3 shallots minced
  • 1 ¼ cup plain store-bought or homemade hummus
  • Juice and zest of ½ lemon
  • ¾ cup starchy cooking water
  • ¼ cup sundried tomatoes thinly sliced
  • ¼ cup black olives thinly sliced
  • 1 19 oz can no salt added chickpeas drained and rinsed
  • ¼ cup basil leaves



  • Spread out the zucchini and squash noodles onto a baking sheet lined with paper towel or a kitchen towel. Salt liberally and then cover with more paper towel or kitchen towel. Place some heavy items on top and let sit for 20 minutes. Wipe the salt off of them and set aside.
  • Cook the chickpea pasta according to package directions, scooping out a cup of cooking water at the end of the cooking process.
  • Heat the oil in a large nonstick skillet, and add in the garlic and shallots. Saute until softened and fragrant, about 2 minutes, then add in the hummus, lemon juice, and zest. Slowly stir in the cooking water, ¼ cup at a time. We found we needed ¾ cup of cooking water total, but if your sauce reduces down a lot more, you can add more to thin it out.
  • Add the zoodles and toss in the sauce until they soften slightly and cook through, another 5 minutes. Add the spaghetti, sundried tomatoes, olives and chickpeas and toss until coated. Season with salt and pepper, to taste if needed.
  • Meanwhile, heat the oil for the breadcrumbs in a nonstick skillet over medium heat and add the garlic and breadcrumbs. Toss over medium heat until golden brown.
  • To serve, top the pasta with basil leaves and toasted breadcrumbs and serve with nice bread.


  • Do not skip the first step! This is key. I can't tell you how many people make zucchini noodles and it turns into a big soggy mess. I am all about getting those veggies in AND making it taste amazing, so you need to follow this very important step of pulling the water out of the zoodles by salting it and patting it dry.
  • Want to change up the flavour? There are many hummus flavours in stores so you can use any of them to change things up. Roasted garlic hummus is a great choice, and so is sweet and smoky BBQ hummus!
  • If you've got extra leftover veggies lying around your fridge, you can totally toss it into this hummus pasta recipe! It's a great way to use up leftovers.
  • You can also spiralize carrots, cucumbers, bell peppers, parsnips, and more!


Calories: 429kcal | Carbohydrates: 63g | Protein: 20g | Fat: 13g | Saturated Fat: 2g | Sodium: 615mg | Potassium: 964mg | Fiber: 14g | Sugar: 8g | Vitamin A: 3424IU | Vitamin C: 19mg | Calcium: 119mg | Iron: 6mg