Humous Pasta

makes 3 servings

400g tin chickpeas (drained)

1 clove garlic

1 tsp salt (or to taste)

Juice of 1/2 lemon

3 tbsp tahini

60ml olive oil

80ml pasta water

200g pasta

2 tsp olive oil

1 medium red onion

1 clove garlic

10 sun-dried tomatoes

130g spinach

Method

• To make the hummus, drain the chickpeas, chop the garlic and juice the lemon.

• Add to a food processor with the salt, tahini and olive oil and whizz to a thick paste.

• Fill a large saucepan with boiling water from the kettle and add ½ tbsp salt and ½ tbsp olive oil ready to cook the pasta.

• Meanwhile, finely slice your red onion and crush the garlic.

• Warm 2 tsp of olive oil in a small non-stick frying pan, add the red onion and garlic and cook on a low heat for 10 minutes until they are softened.

• While the onions are cooking add the pasta to the pan of boiling water and cook following pack instructions.

• Once the onions are softened, slice and add the sundried tomatoes to warm through.

• Drain the cooked pasta, keeping about 200 ml of the cooking water, and return the pasta to the saucepan.

• Add 80ml of the water to the hummus in the food processor and whizz again until really smooth.

• Add the spinach, cooked onion, garlic and sundried tomatoes into the pot and stir them through the pasta.

• Pour the creamy hummus into the pasta pot and stir it round so all the pasta is well covered.

• If the pasta is dry add another splash of cooking water.