If you’re trying to eat more beans but don’t love the texture of a bowl of beans, hummus might be the easiest solution. It’s already packed with chickpeas, tahini, garlic, and lemon, making it a flavorful shortcut for quick meals.
Most of us think of hummus as something to serve with vegetables or pita chips, but it’s so much more than a dip. It makes a surprising replacement for cream and adds richness to pasta, rice dishes, and even works as a simple salad dressing.
Below you’ll find all of the recipes from the video, along with a few extra ideas that will help you enjoy more beans in a way that feels easy, delicious, and anything but boring.
Creamy Hummus Garden Pasta
Hummus Garden Pasta
This creamy hummus pasta is a quick, dinner that
comes together in about 15 minutes. Hummus creates a rich, velvety sauce
without any dairy, making it perfect for busy weeknights.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 1 medium zucchini sliced thin
- 1 cup grape tomatoes, halved
- 1 cup hummus, plain or garlic work best in this recipe
- ¼ cup lemon juice
- 1 cup spinach
- ¼ cup fresh basil, chopped, plus more for serving
- 1 pound Fettuccini
- Pinch crushed red pepper flakes
- Vegan Parmesan cheese, for serving (optional)
Instructions
Bring a large pot of salted water to a boil. Add
the fettuccini and cook until done. Reserve 1 cup of the pasta cooking
water. Drain the pasta and return it to the pot to keep warm.
Heat the olive oil in a large skillet over medium
heat.
Cook the onion for 5 to 7 minutes, stirring
occasionally, until softened.
Add the garlic and red pepper and cook for 30 seconds, until
fragrant.
Add the hummus, ½ cup of the reserved pasta water,
the lemon zest, and the lemon juice. Stir until a smooth, creamy sauce forms.
Adjust the consistency with additional pasta
water, a little at a time, until the sauce reaches your desired thickness.
Add pasta and stir to coat.
Stir in the spinach and basil and cook for 1
minute, until slightly wilted.
Serve immediately with additional basil and
Vegan Parmesan cheese, if desired.
Smoky Mushroom Hummus Risotto
Smoky Mushroom Hummus Risotto
Smoky paprika, sweet roasted red peppers, and earthy mushrooms give this
creamy risotto-inspired dish bold Mediterranean flavor. Hummus adds richness without heavy cream, making every bite comforting and satisfying.
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 8 ounces cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 teaspoon smoked paprika
- 1 cup roasted red peppers, chopped
- 1½ cups uncooked Minute Brown Rice
- 2½ cups vegetable broth
- 2 cups baby spinach
- ¾ cup plain hummus
- 1 tablespoon lemon juice
- 2 tablespoons fresh parsley, chopped
- Salt and black pepper, to taste
- ¼ cup toasted sliced almonds, for serving (optional)
Instructions
Heat the olive oil in a large skillet over medium heat.
Cook the onion until softened.
Add the mushrooms and cook until browned.
Stir in the garlic, smoked paprika, and roasted red peppers. Cook for 1 minute.
Stir in the uncooked rice and cook for 1 to 2 minutes, stirring frequently,
to lightly toast the rice.
Add about ½ cup of the warm vegetable broth. Cook, stirring frequently,
until most of the liquid has been absorbed.
Continue adding the broth about ½ cup at a time, stirring often and allowing each
addition to be absorbed before adding more. Continue until the rice is tender
and creamy, about 20 to 25 minutes.
Stir in the spinach and fresh herbs and cook until wilted.
Fold in the hummus and lemon juice until smooth and creamy.
Hummus Salad dressing and veggie marinade
Hummus Potatoes with Hummus Dressing
Ingredients
- ½ cup hummus, garlic, red pepper and Sriracha are good options
- 1 tablespoon dijon mustard
- 1/4 cup lemon juice
- 1 teaspoon of honey or other sweetener
- Water, for thinning
Instructions
- Add all ingredients to glass jar and shake until combined.
- Use on salads
- Pour over potatoes or cauliflowr and roast at 400 for 30 min or until vegetables are done.
I hope these recipes inspire you to think a little differently about that tub of hummus in your refrigerator. Sometimes the easiest way to eat healthier isn’t by learning complicated recipes—it’s by finding simple shortcuts that make everyday meals a little more nutritious.
If you try one of these recipes, let me know which one was your favorite. I’d also love to hear your favorite unexpected way to use hummus in the comments!
