Cook the pasta according to package instructions, but take it off the heat with one minute left. Pour off most of the water, but make sure to leave some in the bottom of the pot.
Place the pot with the pasta and a little bit of cooking water back on the stove over medium heat, and mix in the hummus. Bring to a boil and let cook for 1-2 minutes.
Mix in the spinach, followed by sun-dried tomatoes and black olives. Mix well and take off the heat. Taste test and add salt if needed. Serve immediately!
Hummus - either make it yourself or get it from the store. It's worth getting a high quality hummus for this recipe, as it's the star of the dish.
Pasta - choose your favorite type
Sun-dried tomatoes in oil - you can use dry sun-dried tomatoes as well, but then rehydrate them in hot water for a few hours before using
Tips & tricks
Salt your pasta water heavily - it should taste like the sea. If you use less salt in the pasta water, you might need to add some salt before serving.
Drain the pasta before it's done - it will keep cooking with the hummus
Use a lid to drain the pasta, instead of a colander - this makes it easier to keep some of the water in the pot
If you forget to reserve pasta water mix the hummus with the pasta and 1 tablespoon of oil from the sun-dried tomatoes or regular olive oil, and then add regular water to thin to desired consistency. It won't be as creamy, but it will still taste good.
Add crumbled Feta cheese for an extra (non-vegan) treat
Store leftovers in the fridge in an airtight container for up to 3 days