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Ingredients

Ready in

25 minutes

Directions

  1. Drain the liquid from the tin of chickpeas.
  2. Put the chickpeas in a blender with 2-3 spoonfuls of sesame paste (tahini), 3 spoons of extra virgin olive oil, lemon juice, a garlic clove and a pinch of salt. Blend the ingredients together.
  3. Slice the red onion and brown in olive oil.
  4. Add a crushed garlic clove and the finely chopped sundried tomatoes. Cook on low heat for a few minutes.
  5. Add the chopped fresh spinach.
  6. Add the hummus and ½ glass of water (from the water left after boiling the pasta). Stir well and cook on low heat for approx. 5 minutes.
  7. Mix the boiled pasta with the sauce and enjoy 😊