Delicious, nutritious and devilishly simple. Allow us to introduce to your new favourite weekday dinner, Hummus Pasta.
This is basically the perfect dish to rustle up for #veganuary and if you like this, you’re gonna love our cookbook…
1 400g tin chickpeas (drained)
1 clove garlic
1 tsp salt (or to taste)
juice of 1 lemon
3 tbsp tahini
60ml olive oil
80ml pasta water
200g pasta (we used linguine)
2 tsp olive oil
1 medium red onion
1 clove garlic
10 sun-dried tomatoes
A pinch of pepper
A pinch of salt
A squeeze of lemon
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 (you will add some cooking water later to loosen it).
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 (make sure you gently stir the pasta with a spaghetti spoon for the first 30 seconds of cooking so the pasta doesn’t stick together).
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. Add additional seasoning and a squeeze of lemon if needed. Serve with a side salad.
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