Step 1

Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package. When the pasta is done cooking, reserve some of the cooking water to prepare the sauce. (I usually save about 1/2 cup, but you might not need all of it.)

Step 2

To prepare the sauce, add the hummus, oregano, salt, and pepper to a skillet. You can wait until the pasta is done cooking, to avoid using multiple pans, or you can use a separate skillet to make the process move faster. Add in a ⅓ cup of water (pasta cooking water is great, but plain water will also work here) and whisk well, until the hummus is evenly distributed and the sauce looks creamy. Add another tablespoon of water, if needed, to help thin out the sauce to your desired consistency.

Step 3

When the pasta is done cooking, add it to the creamy hummus pasta sauce and toss well to coat. Add more salt or pepper to taste, and then it's ready to serve. I highly recommend garnishing this with fresh basil and a pinch of crushed red pepper flakes, if you like a hint of spice, but that's optional. You can add in any extra veggies or protein that you love, too.

Step 4

Leftovers can be stored in an airtight container in the fridge for up to 5 days. Reheat it in a skillet over medium heat, and add a splash of water, as needed, to make the sauce creamy again.