main photo of the pasta with eggplant and hummus sauce

Pasta with Creamy Hummus Sauce and Caramelized Eggplant

Course Dinner, Lunch, Main Course
Cuisine American, Italian, Mediterranean
Keyword hummus pasta, hummus pasta sauce, hummus sauce
Prep Time 15 minutes
Total Time 15 minutes
Author Daytime Vegan


  • 2 cups cooked pasta
  • 2 Asian Eggplants, or 1 large regular eggplant, cut into 1 inch rectangular shapes, or just roughly chop them
  • ¾ teaspoon salt
  • 1 tablespoon olive oil
  • 1 cup hummus
  • 1/3 cup tahini
  • 3 garlic cloves
  • Juice of 2 lemons
  • 1 1/3 cup water
  • 1 green cardamom seed
  • 2 teaspoons ground coriander
  • Salt to taste
  • ½ cup cilantro, chopped
  • ¼ cup parsley, chopped


  1. Place the chopped eggplant in a colander and sprinkle with salt. Rub the salt all over the eggplant and place the colander in the sink or over a large bowl or plate. The salt will remove some of the liquid in the eggplant and remove some of the bitterness. Let this sit while we make the sauce.
  2. To make the sauce, place the first 8 ingredients into a blender and blend until smooth.
  3. Once the sauce is made and your pasta is cooked and ready, rinse off the salt from the eggplant and gently squeeze any excess liquid from them. Just grab a handful at a time and squeeze the chopped eggplant, you don’t have to take a long time doing this.
  4. Place a pan on medium heat, add 1 tablespoon of olive oil and eggplant. Cook for about 5 – 8 minutes, or until the eggplant has become slightly golden brown.

  5. Pour in the hummus sauce and cook for 2 minutes, to cook out some of the raw garlic flavor from the sauce. Add the pasta and herbs, stir, adjust seasonings if needed, and serve!

Recipe Video