AuthorGeo FoodsCategoryRECIPESIngredients
Preparation
To make the hummus, tip a can of chickpeas with the liquid into a bowl and add a tablespoon of lemon juice, garlic clove, vegetable bouillon, tahini and ground coriander. Blitz to a paste with a blender, still retaining some texture from the chickpeas. Cook penne pasta according to the pack instructions. Meanwhile, heat rapeseed oil in a wok and add red onions and mushrooms, stirring frequently until softened and starting to caramelise. Toss together lightly, squeeze over the juice of half a lemon and serve. Scatter with a generous handful of chopped parsley.
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210 g chickpeas 1 tablespoon lemon juice 1 garlic clove 1 teaspoon vegetable bouillon 2 teaspoons tahini ¼ teaspoon ground coriander 115 g penne 2 teaspoons rapeseed oil 2 red onions 200 g mushrooms ½ lemon A handful of parsleyDirections
1To make the hummus, tip a can of chickpeas with the liquid into a bowl and add a tablespoon of lemon juice, garlic clove, vegetable bouillon, tahini and ground coriander. Blitz to a paste with a blender, still retaining some texture from the chickpeas. Cook penne pasta according to the pack instructions. Meanwhile, heat rapeseed oil in a wok and add red onions and mushrooms, stirring frequently until softened and starting to caramelise. Toss together lightly, squeeze over the juice of half a lemon and serve. Scatter with a generous handful of chopped parsley.
Ingredients
Directions
To make the hummus, tip a can of chickpeas with the liquid into a bowl and add a tablespoon of lemon juice, garlic clove, vegetable bouillon, tahini and ground coriander. Blitz to a paste with a blender, still retaining some texture from the chickpeas. Cook penne pasta according to the pack instructions. Meanwhile, heat rapeseed oil in a wok and add red onions and mushrooms, stirring frequently until softened and starting to caramelise. Toss together lightly, squeeze over the juice of half a lemon and serve. Scatter with a generous handful of chopped parsley.