1Bring a large pot of heavily salted water to a boil, add pasta and cook until al dente, reserving 1 cup of the pasta cooking water, then drain and set aside.
2In a large skillet over medium heat, warm the olive oil and add garlic, shallot, and a pinch of salt, cooking and stirring until fragrant and slightly softened, about 2 minutes.
3Stir in the hummus and ½ cup reserved pasta water until the mixture becomes a loose, smooth sauce, then add lemon zest and juice.
4Turn heat to medium-low, add the cooked pasta, and toss well to coat, seasoning with salt to taste and adding more pasta water as needed to reach desired consistency.
5Transfer to serving bowls, drizzle with more olive oil if desired, and top with fresh herbs and sesame seeds before serving immediately.
Ingredients
Salt
12 oz bucatini
0.25 cup olive oil
4 garlic cloves
1 large shallot
1 cup plain hummus
1 lemon, zested and juiced
Equipment
large potlarge skillet
Tips
Remember to save pasta water to loosen the sauce.
Season with salt to taste and add more pasta water as needed for desired consistency.