1pint (8-10 ounces)cherry or grape tomatoessliced in half lengthwise
¼teaspoonsaltto taste
1tablespoonza'atar seasoningoptional
¾cupgarlic hummussee note #1
¼cuplemon juice~2 small or 1 large lemon
1teaspoonlemon zestfull small lemon or ½ large lemon
freshly ground black pepperto taste
Instructions
Cook pasta according to package instructions in a large pot of well-salted water. Reserve at least ¾ cup of the pasta water before draining the pasta.
Meanwhile, heat a medium pot or skillet over medium heat. Drizzle with olive oil. Once hot, add the spinach, tomatoes, and salt. Cook until the spinach is wilted and the cherry tomatoes are broken down, stirring occasionally, about 3-4 minutes.
Stir in the za'atar seasoning. Toast for 30 seconds to bloom the spices, stirring frequently.
Stir in the hummus, lemon juice, ¼ cup of the reserved pasta water, lemon zest, and freshly ground pepper. Toss the cooked pasta in the sauce, adding extra pasta water as needed to thin the sauce. Enjoy!
Video
Notes
Hummus: Any kind of hummus works! Roasted red pepper and olive are other great options. If using plain hummus, I recommend sauteing a couple cloves of garlic with the spinach and tomatoes.
Leftovers: Keep leftovers refrigerated in a closed container for 3-4 days. Reheat in the microwave or on the stove over medium-low heat. Add a splash of vegetable broth as needed to thin the sauce.