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Put your pasta on to cook according to package instructions. Drain and set aside but keep 1 cup of the pasta water to use in your sauce.
Add olive oil and chopped onions to a pot on medium heat and sauté until the onions are softened.
Add crushed garlic and red pepper flakes and sauté for around 1 minute to lightly toast the spices.
Add sun dried tomatoes and sauté for a couple of minutes to heat and blend the flavors.
Reduce the heat to low and add hummus, lemon juice and half a cup of the reserved pasta water and stir it in. You can keep adding small amounts of pasta water until the sauce is as thick/thin as you like.
Cook until the sauce is mixed well and heated through.
Turn off the heat and add in chopped basil and salt and pepper and mix it in.
Add the cooked pasta and fold into the sauce so that the pasta is well coated. You can add in a little more reserved pasta water at this stage if you need to, to thin the sauce out a bit more.
Serve topped with ground black pepper, with lemon wedges on the side.