Hummus Pasta

Ingredients

For the pasta

• 400 g spaghetti or linguine
• 10 sun-dried tomatoes
• 2 teaspoons sun-dried tomato oil from the jar
• 1 medium red onion
• 1 clove garlic
• 10 g fresh basil leaves
• salt and pepper

For the hummus

• 3 tablespoons tahini
• 1 x 400 g can of chickpeas, drained
• 1 clove of garlic, peeled and crushed
• juice of 1 lemon
• 60 ml olive oil
• 50 ml water
• salt and pepper to taste

Method

To make the hummus, add the chickpeas, garlic, tahini, olive oil and some salt and pepper to a blender or food processor, squeeze over the lemon and blend until very smooth. Add the water and blend again to make a smooth purée.

Add the pasta to a pan of boiling water and cook according to the package instructions, or until the pasta is al dente. Reserve some of the pasta water.

While the pasta is cooking, prepare the sauce by finely slicing the sun-dried tomatoes, the red onion and the garlic. Pre-heat a pan and add the oil from the sun-dried tomatoes jar. Add the red onion and a pinch of salt and cook for 3 minutes, before adding the sun-dried tomatoes and garlic and stir or 2 minutes.

Add the cooked pasta to the pan along with 2 ladles of pasta water. Spoon over the hummus and stir it through the pasta.

Sprinkle over the basil leaves and some freshly ground pepper. Serve immediately with a green salad on the side.