Bring a large pot of water to a boil. Add pasta and cook for 10-12 minutes, or until tender. Drain pasta, reserving 1 cup of pasta water.
Place the empty pot back on the stove over medium heat. Add cherry tomatoes, olive oil and garlic to the pan. Sauté for 3 minutes. Add Summer Fresh Roasted Garlic Hummus and pasta to the pan and stir. Pour in pasta water slowly, until sauce reaches desired consistency. Add arugula and salt and pepper to taste. Enjoy!
