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Veggie hummus pasta salad

Veggie hummus pasta salad in a bowl

Veggie hummus pasta salad

Name: Veggie hummus pasta salad
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4
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

Good Food team

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Serves 4

Easy

Prep: 20 mins

Cook: 10 mins

A star rating of 4.2 out of 5.8 ratingsRate

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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

Dairy-free

Egg-free

Healthy

Vegan

Vegetarian

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A star rating of 4.8 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

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

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Nutrition: Per serving

kcal385

low
fat12g
saturates2g
carbs51g
sugars3g
fibre9g
protein13g
salt0.7g

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.

Recipe from Good Food magazine, August 2021

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A star rating of 4.2 out of 5.8 ratings

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