Hummus is already a blend of chickpeas, seasoning, and fat. With hot pasta water, it can become a quick sauce rather than remaining a cold scoop on the side of the plate.
Cook 180 g egg-free pasta for two people, adding a handful of frozen peas with enough time for them to cook according to their packet. Reserve a mug of the cooking water before draining.
Return the pasta to the warm pan off the heat. Stir in four tablespoons hummus and enough reserved water to make a smooth coating. Add the liquid gradually and keep tossing. Finish with black pepper, lemon zest, and a little lemon juice after tasting.
Hummus varies considerably in salt, garlic, and thickness, so treat the jar as an ingredient to taste rather than a fixed formula. Serve immediately. If the sauce sits and tightens, another spoonful of hot water is usually more helpful than another large spoonful of hummus.