- 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
- generous handful chopped parsley
One of the most ubiquitous herbs in British cookery, parsley is also popular in European and…
- ½ lemon, juiced
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
To make the hummus, tip the chickpeas and their liquid into a bowl and add the lemon juice, garlic, bouillon, tahini and ground coriander. Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
Cook the pasta according to pack instructions. Meanwhile, heat the oil in a non-stick wok or large frying pan and add the onions and mushrooms, stirring frequently until softened and starting to caramelise.
Drain the pasta and tip in with the mushrooms, then take off the heat and stir through the hummus and parsley. Toss together lightly, squeeze over the lemon juice and serve, adding a dash of water to loosen the mixture a little if needed.