- 210g can chickpeas, no need to drain
- 1 tbsp lemon juice
- 1 large garlic clove
- 1 tsp vegetable bouillon
- 2 tsp tahini
Also known as tahina, this finely ground paste of husked and roasted sesame seeds is an…
- ¼ tsp ground coriander
- 115g wholemeal penne
- 2 tsp rapeseed oil
If you want a light alternative to other cooking oils, rapeseed is a great choice and has…
- 2 red onions, halved and sliced
- 200g closed cup mushrooms, roughly chopped
- ½ lemon, juiced
Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…
- generous handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
To make the hummus, tip a 210g can chickpeas with the liquid into a bowl and add 1 tbsp lemon juice, 1 large garlic clove, 1 tsp vegetable bouillon, 2 tsp tahini and ¼ tsp ground coriander.
Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
Cook 115g wholemeal penne pasta according to the pack instructions.
Meanwhile, heat 2 tsp rapeseed oil in a non-stick wok or large frying pan and add 2 halved and sliced red onions and 200g roughly chopped closed cup mushrooms, stirring frequently until softened and starting to caramelise.
Toss together lightly, squeeze over the juice of ½ a lemon and serve, adding a dash of water to loosen the mixture a little if needed. Scatter with a generous handful of chopped parsley.