In a large pot of boiling salted water, cook the pasta until al dente, about 5 minutes. Drain, reserving 1 cup of the cooking water.
Meanwhile, in a large bowl, whisk together the hummus, veggie stock and soy sauce. Toss the hot pasta with the hummus mixture and let cool about 15 minutes.
Add enough of the reserved pasta water to loosen the noodles. Divide among 4 bowls; top each with peanuts, sesame seeds, snow peas and scallions.