Veggie hummus pasta salad recipe | Good Food

Veggie hummus pasta salad in a bowl

400g can chickpeas
drained and liquid reserved
1 tbsp tahini
2 tbsp extra virgin olive oil
½ garlic clove
½ lemon
zested and juiced
250g short pasta
of your choice
50g baby spinach
roughly chopped
200g cherry tomatoes
halved (we used a mixture of red and yellow)
¼ cucumber
quartered lengthways and cut into small triangles
75g pitted olives
of your choice, roughly chopped

Method

step 1
Boil the kettle. Tip half the chickpeas into a food processor, add roughly half the reserved liquid from the can (the liquid should come to just below the level of the chickpeas in the blender), the tahini, olive oil, garlic, lemon zest and juice and some seasoning. Blitz until you have a smooth, loose hummus. Check for seasoning.
step 2
Cook the pasta following pack instructions. Drain, reserving a mugful of the cooking water, and rinse the under cold running water for a few seconds until cool.
step 3
Toss the cooked pasta, spinach, tomatoes, cucumbers, olives, the rest of the chickpeas and the hummus dressing together in a large bowl until everything is well-coated. Add a splash of the reserved pasta cooking water if the dressing is too thick. Will keep covered and chilled for up to 6 hrs, or in an airtight container in a cool bag for 2 hrs. Add a splash of water to loosen the dressing again before serving.