Hummus Pasta w/ Tomatoes & Olives

Whole foods, plant-based, no oil (some modified). Prepared recipes are rated.

This quick one-pot recipe combines leftover or store-bought hummus with pasta, tomatoes, olives and basil to create a creamy vegan dish with flavorful sparks. This is as good cold or at room temperature as it is warm.

1 (1-pound) package bucatini, spaghetti or your other favorite pasta

1 cup sun-dried tomatoes (not packed in oil)

1 cup hummus

1 cup chopped fresh tomatoes, plus more for garnish

⅔ cup sliced kalamata olives, plus more for garnish

¼ cup chopped fresh basil, plus more for garnish

2 tablespoons fresh lemon juice, plus more to taste

½ teaspoon freshly cracked black pepper, plus more to taste

Directions at washingtonpost.com

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