Add the linguine, vegetable broth, garlic, hummus, kale and red pepper flakes into a large Dutch oven over medium-high heat. Season with salt and pepper to taste. Cook, stirring frequently, until most of the liquid has been absorbed, about 10 to 12 minutes. Stir in the baby spinach, parsley, lemon zest and juice. Cook until the pasta is cooked to your liking.