I am not gross.

Not that you are 100% reassured and not at all suspicious, I will tell you why you should put hummus (and beet hummus, specifically) in your pasta. Hummus adds creaminess to pasta dishes without full-fat dairy products, and it increases the protein in vegetarian meals. Ever eat something, and think, “There is a tasty and familiar ingredient in here that I just can’t place”? Well, that’s the role of hummus in pasta, to be a delicious mystery. It sounds like it should be heavy, but it’s not, partly due to the addition of reserved pasta water transforming it to the perfect creamy consistency.

I used beet hummus here because I liked the idea of using traditional Greek salad ingredients (tomato, beets, olives, and feta) in a hot meal. If beets aren’t your thing, I get it. Not everyone is a borscht slurping Slavic like me. Just use whatever hummus flavor (original, roasted garlic, roasted red pepper) you do like.

Not convinced by hummus pasta? I have a baby step for you. The next time you make spaghetti marinara, add a scoop of original hummus into the marinara sauce. Once you taste and find it is delicious, you will be ready to make this.

• 16 oz box pasta
• 1 tablespoon olive oil
• 3 garlic cloves minced
• 2 cups cherry tomatoes, quartered
• 6 oz baby spinach
• 10 oz package beet hummus
• 1 cup reserved pasta water
• For topping: dill, feta crumbles, and sliced kalamata olives 

1. Cook pasta according to package directions. Don’t forget to salt your pasta water!
2. When your pasta has been boiling for a couple minutes, heat olive oil in a large skillet over medium heat. Add garlic and tomatoes and cook until tomatoes are softened, stirring as needed.
3. Add baby spinach a handful at a time, stirring until wilted, then adding the next handful.
4. Reserve a cup of pasta water. 
5. Drain pasta and add to skillet. Stir in hummus.
6. Add reserved pasta water ¼ cup at a time until you like the consistency of the pasta sauce. You may not need the full cup.
7. Add desired toppings and serve.

Variation: For a vegan pasta, instead of adding feta, incorporate nutritional yeast into the sauce in step 6 for a bit of cheesy flavor.