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
Prep:20 mins
Serves 4
400g can chickpeas, drained and liquid reserved1 tbsp tahini2 tbsp extra virgin olive oil½ garlic clove½ lemon, zested and juiced250g short pasta of your choice50g baby spinach, roughly chopped200g cherry tomatoes halved (we used a mixture of red and yellow)¼ cucumber, quartered lengthways and cut into small triangles75g pitted olives of your choice, roughly chopped
STEP 1Boil 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 2Cook 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 3Toss 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.
