Spaghetti with hummus cream sauce

Sabra hummus recipes
photo courtesy of Alpha via Flickr.

Now that it's November, we need to find comfort in our food to help defend us from the dipping temperatures outside. A big bowl of pasta is always welcome on the dinner table and this spin on a basic cream sauce, using Sabra Basil Pesto Hummus will be devoured by your friends and family in no time. The hummus adds a unique flavour and a little extra protein too, making it an especially great meal idea for vegetarians.

Hummus cream sauce

2 tsp olive oil
1 yellow onion, diced
1 garlic clove, minced
2 cups half and half
1/2 cup Sabra Basil Pesto Hummus
salt and pepper, to season

Heat olive oil in a large pan on medium-high heat.

Add the onion and garlic and cook until softened, about 5 minutes.

Next, add in cream and hummus and stir well to incorporate. Reduce to medium heat and let cook for 10 minutes, stirring occasionally.

Season to taste with salt and pepper and keep warm on stove until ready to serve.


1 tablespoon unsalted butter
6 brown mushrooms, thinly sliced
1 cup chopped cooked chicken meat
6 cups spaghetti, cooked
chopped fresh parsley, for garnish, optional
1 tablespoon white wine vinegar

Melt butter in a large pan on medium-high heat. Add sliced mushrooms and let cook until browned on both sides, approximately 6-8 minutes.

Add cooked vinegar, chicken and spaghetti and use tongs to combine. Let cook for 1-2 minutes until ingredients are heated through.

Ladle desired amount of hummus cream sauce into pan and toss mixture several times with tongs until evenly coated.

Transfer to serving dish or individual plates, garnish with chopped parsley and serve!

Serves 3-4
Prep Time:
5 minutes
Cook Time:
15 minutes