Cook pasta according to package instructions. Drain water and set pasta aside.
Combine hummus and lemon juice in a medium bowl. Whisk together until creamy. It should have an alfredo sauce like consistency. Add water, 1 tablespoon at a time, to thin out as needed.
Toss cooked pasta in the hummus sauce. Stir arugula and sliced cherry tomatoes into pasta. Season with fresh cracked black pepper to taste. Enjoy!