In a large pot over high heat, place 1-2 litres of water, and add 1 tsp of salt. Bring to a boil.
Drop your pasta and cook it according to package directions, removing it from the heat 1 minute before it is completely cooked.
Drain the pasta but reserve 1 cup of the pasta water.
In the same large pot over medium-low heat, add 1-2 tbsp of olive oil, and then add the garlic and stir till fragrant. Then add the chopped sundried tomatoes, pesto, hummus and the pasta water. Stir everything together until it becomes a smooth sauce.
Add the drained pasta back into the sauce and stir well to coat. Cook for a few minutes till the sauce is absorbed into the pasta and it thickens.
Add in most of the herbs, ¼ cup of the cheese and zest some of the lemon over. Stir well.
Serve with additional gratings of cheese, lemon zest and fresh herbs for garnish.