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I made us something light and delicious for lunch!!

20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

Or dinner. It’s really whatever you are feelin, but the point is that this is easy, quick and light! Am umm vegan too…but again, you’ll have to subtract the feta. Sorry, I just can’t do with out the cheese.

Ok, so let me tell you my “poor me” sob story regarding these Mediterranean hummus noodles. I know, maybe not the best way to start a post.

20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

Anyway, I have now made this noodle dish three times as well as taken three sets of photos. Why?

My mom would say because I am crazy, and I would agree, but it’s really just because if my head decides something is not just right, than it will bug me until I finally give in and try to make it right. And that’s what I did with these noodles.

The rational part of my brain knew that the first day I made these they turned out delicious and the photos were fine, but the rational side of my brain NEVER wins.


Basically, I was unhappy that I just slightly overcooked my noodles and in turn they came out all mushy. Here’s the thing though, the noodles still tasted great and you really couldn’t tell they were THAT mushy in the photos, BUT I knew, and so it bugged me. Please tell me someone can relate to this? I can’t be the only one with this crazy of a head on their shoulders…then again, maybe I can.

20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

A week later I decided I’d try just one more time. BAD IDEA.

This day was just not good one. Bad things happened all day. And by that I just mean, I very poorly styled the photos and the lighting was ALL off.

Yes, I am serious. Can you say, a tad on the dramatic side? Yes, I think so. To me though, those are bad, bad, bad things. <–real world problems right there…NOT.

I still couldn’t leave things the way they were, so I made the noodles again (on the same day…good thing they are so quick to make). Third time is a charm right?? Sort of. Still not happy with my bright blue background and worry that it’s a tad obnoxious, but by the third try my thoughts normally just give way to being tired of trying and I except the imperfections.

Also, my mother has informed me that she’d never want to be in my brain. She says it sounds exhausting. To me, it’s just me, and I know nothing else. BUT honestly, I kind of like it. I feel like in the end I make the right choices, so even though at times my brain is a tad torturous, I still love it.

Which is a good thing cause I don’t think I can replace it. 🙂

20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

With all that said I really do love these noodles. They are tossed with a super quick “hummus” pasta sauce that’s creamy and filling. It’s a lot like a cream based pasta, but without all the cream.


20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

The noodles are good completely on their own, but I had a bunch of cherry tomatoes that were a day or two past their prime so I just blistered them on the grill and made a quick sauce for topping. Oh, and I added some baby bell peppers because, YUM!

And that’s it. It’s a completely vegan and gluten-free noodle dish if needed, and perfect for a light lunch and or dinner…which means we get to eat chocolate later!

20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

20 Mediterranean Hummus Noodles with Blistered Cherry Tomatoes.

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 6 Servings
Calories Per Serving: 1875 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.



  • Bring a large pot of salted water to a boil.
  • While the water comes to a boil, heat a grill or grill pan to high heat. Add 2 tablespoons olive oil and toss in the tomatoes and baby bell peppers with a pinch of salt and pepper. Grill the peppers until grill marks appear on both sides, about 3 minutes per side. If using an outdoor grill, place the tomatoes on skewers and grill for 30 seconds per "side" or until the tomatoes just start to blister. Remove from the heat. Set aside.
  • Once the water is boiling, boil the pasta until al dente. Just before draining the pasta, reserve at least 1 cup of the cooking water. This is SO important as the water is used to make the sauce. Drain the pasta.
  • Add the hummus, pesto, basil and crushed red pepper flakes to a large bowl and whisk to combine. Add 1 cup of pasta water to the hummus mixture and whisk to combine. Add the hot pasta and zucchini, toss well to combine. Allow the noodles to sit five minutes so the sauce has time to thicken.
  • Grab half of the blistered tomatoes from earlier. Add them to a bowl and lightly mash with a fork, be careful, they will splatter. Stir in the pine nuts, olives, oregano, balsamic vinegar and remaining 2 tablespoons olive oil. Season with salt and pepper.
  • Divide the pasta among bowls and top with the tomato sauce, grilled peppers and the remaining blistered tomatoes. Add a handful of feta. Enjoy warm!


*If you do not have a spiralizer just thinly slice the zucchini into matchsticks. **Inspired by Rachel Ray Magazine May 2015 Issue.
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20 Minute Mediterranean Hummus Noodles with Blistered Cherry Tomatoes | @hbharvest

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  1. It’s enormous that you are getting thoughts from this
    article as well as from our argument made at this place.

  2. This looks wonderful. If you use all zucchini noodles, what is a good substitute for the pasta water in the sauce? Thank you!

    1. HI! I would use regular water, white wine, or chicken broth. Wine is my first choice, then broth, then water! Please let me know if you have other questions. Hope you love this recipe! Thanks! 🙂

  3. This looks AMAZING. I wonder how it would taste the next day? Maybe keep the bottom-of-the-bowl deliciousness separate?

    1. Yes, you could totally do that, but they are even good cold the next day too..but I like your idea better cause I love hat food! 🙂

      1. I finally made this… and I am SPEECHLESS! It was one of the most delicious things I’ve ever made! I didn’t include the olives or pesto because I’m trying to spend a little less on groceries, and I had goat cheese to use instead of feta but completely forgot about it in my haste to dig in to the delicious pile of noodles… I can’t wait to eat the leftovers tomorrow, and I’ll definitely be making this again soon!

  4. I love everything in this recipe. I used the last of my hummus for the creaminess in the cauliflower potatoes. I loved it, hubby didn’t. I will definitely try this recipe. Thanks!

  5. I am making this ASAP with zoodles!! And for this, it is definitely worth a three time photo attempt – this turned out stunning!

  6. Don’t worry Tieghan you are not alone in your craziness! And third time is a charm because these photos look amazing! I cannot wait to make these for dinner next week (lunch is eaten on the go, and this needs to be savoured!). I love the garlicky hummus combined with more traditional pasta accompaniments, once again you are a genius!

  7. I can totally relate to the madness. My brain works the same way, and I almost feel like I’m cheating If I say cook the noodles al dente but mine were not. So crazy, I know but part of who we are ! I’v taken hundreds of photos in a day just to delete them all later. I called it ” test shoot ” So don’t feel bad, it is your journey! Love the blue background, I have a thing for my blue one that I shamelessly use over and over again. Those noodles look divine !

  8. I love those blistered tomatoes, I could seriously live off of these noodles! And I love that blue background, it totally pops. The 3rd time was the charm! 🙂

  9. I think your teal background looks absolutely lovely – not obnoxious at all and is a nice contrast to the blistered tomatoes. Love that you used hummus as pasta sauce and that this is vegan (because let’s be real, I sometimes have a hard time finding fun dishes for vegans in my life). Great job creating a perfect summer pasta!