Lemony Hummus Pasta with Roasted Broccoli Recipe

I’m so excited to share this Lemony Hummus Pasta with Roasted Broccoli Recipe with you because it’s become one of my go-to weeknight meals that feels both cozy and fresh. It’s perfect when you want something creamy and comforting, but also bright and healthy. If you’ve ever wondered how to use up leftover hummus in a new way, or want a pasta dish that’s packed with vibrant flavors and veggies, this is it. I promise, once you try it, you’ll be hooked just like my family is!

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Ingredients You’ll Need

All these ingredients work together in harmony to create a dish that feels fresh and indulgent without any heaviness. When shopping, be sure to pick a good-quality hummus — whether it’s homemade or store-bought — and fresh broccoli for that crisp roasted texture.

• Broccoli: Choose firm, bright green heads for roasting; this adds a wonderful texture and flavor.
• Extra virgin olive oil: Both for roasting and sautéing — it brings a fruity richness to the dish.
• Salt and pepper: Simple seasonings that elevate all the flavors.
• Pasta (spaghetti or linguini): Any long pasta works — gluten-free options are great here too.
• Garlic: Minced fresh garlic infuses the sauce with a subtle punch.
• Plain hummus: This is your creamy base — homemade hummus will give an extra fresh flavor, but good store-bought is totally fine.
• Lemon juice: The star ingredient that brightens everything up.
• Lemon zest: Adds extra citrus aroma and texture when sprinkled on top.

Variations

I love how versatile this Lemony Hummus Pasta with Roasted Broccoli Recipe is — it invites you to make it your own depending on what you have in your kitchen or your mood that day.

• Add Protein: I sometimes toss in chickpeas or grilled chicken for an extra boost; it still keeps that comforting feel.
• Spicy Kick: A pinch of red pepper flakes stirred into the sauce really wakes it up — I like a little heat!
• Different Veggies: Swap broccoli for roasted cauliflower or Brussels sprouts, or mix in some cherry tomatoes for sweetness.
• Dairy-Free & Vegan: This recipe is already vegan — perfect if you want creamy pasta without dairy.

How to Make Lemony Hummus Pasta with Roasted Broccoli Recipe

Step 1: Roast the Broccoli to Perfection

Preheat your oven to 400°F (200°C) — I like to start here so the broccoli can get all tender and golden while you prepare the pasta. Toss your broccoli florets in olive oil, salt, and pepper right in a big bowl. Spread them out on a baking sheet lined with parchment paper. This makes cleanup so much easier, trust me. Roast for about 20 to 25 minutes, giving them a stir halfway through to get that perfect caramelized edge. You’ll know they’re done when they’re tender but still have a little bite, with those lovely browned spots bursting with flavor.

Step 2: Cook Pasta and Reserve Starchy Water

Cook your pasta in a big pot of salted boiling water following the package instructions until al dente — that’s where it still has a bit of chew, which I always prefer. Before draining, scoop out about a cup of that starchy pasta water using a heatproof glass or mug and set it aside. This magical liquid will help you thin out the hummus sauce later without watering it down.

Step 3: Build the Lemon Hummus Sauce

In the same pot you cooked the pasta (less washing, yay!), heat a tablespoon of olive oil over medium heat. When it’s shimmering, toss in your minced garlic and sauté it until fragrant — about 30 seconds is perfect here to avoid burning. Then stir in your hummus, lemon juice, and half a cup of the reserved pasta water. Keep stirring until you get a smooth, creamy sauce. If it feels too thick, just add a bit more pasta water, a little at a time, to get that perfect silky consistency.

Step 4: Combine and Finish

Toss your cooked pasta right into the sauce pot and stir to coat every strand in that dreamy lemony hummus sauce. Taste it and adjust salt and pepper to your liking. Then, transfer the pasta onto plates or into bowls and pile on the roasted broccoli on top. Finish with a generous sprinkle of fresh lemon zest for that final burst of citrus aroma and flavor. Serve it immediately because this dish is best enjoyed fresh and creamy.

How to Serve Lemony Hummus Pasta with Roasted Broccoli Recipe

Garnishes

I like to keep it simple with thinly sliced fresh basil or chopped parsley sprinkled on top — they add color and a fresh herbal note that complements the lemon beautifully. Sometimes, I also add toasted pine nuts or some chili flakes for texture and a bit of warmth.

Side Dishes

A crisp green salad makes a perfect light side, especially one with a tangy vinaigrette to echo the lemon in the pasta. Or, if you’re hungry, a crusty whole grain bread is awesome for sopping up any leftover sauce on your plate.

Creative Ways to Present

For a special occasion, I’ve served this pasta in pretty individual ramekins topped with roasted broccoli arranged like little trees — it makes for a delightful presentation. Adding edible flowers or microgreens sprinkled on top also jazzes it up without changing the flavors.

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge for up to 3 days. When resting, the sauce thickens a bit, so before reheating I loosen it up with a splash of water or extra olive oil to bring back that creamy texture.

Freezing

I don’t usually freeze this dish because pasta and hummus sauce textures can change when thawed. But if you want to, freeze the roasted broccoli separately and make the pasta fresh to keep flavors and textures at their best.

Reheating

Reheat gently on the stove over low heat with a splash of water to loosen the sauce, stirring frequently. Microwaving works too, but be sure to add a little liquid and stir halfway through for even heat.

FAQs

Final Thoughts

This Lemony Hummus Pasta with Roasted Broccoli Recipe has become a happy staple for me and my family. It’s one of those dishes that feels special yet so simple to whip up, and it always gets compliments. I love sharing it because it’s proof that comfort food can be healthy, bright, and totally satisfying. I hope you enjoy making and eating it as much as I do — it’s like a little lemony hug on a plate!

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