VEGGIE HUMMUS PASTA SALAD

Veggie hummus pasta salad image

Make your own hummus in this family pasta salad. Dish up for little ones first, then scatter with pul biber chilli flakes and crumbled feta for the grown-ups

Provided by Good Food team

Time 30m

Number Of Ingredients 10

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Ingredients

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

Steps:

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.
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.
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.

Nutrition Facts : Calories 385 calories, Fat 12 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 3 grams sugar, Fiber 9 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium