A really quick full flavoured pasta dish based on the middle eastern dip Hummus.
We decided to save money a while back by not buying food for weekend lunches. It’s so easy to just grab a pasty or sandwich in town or on the way home from church. I don’t even take account of weekend lunches in the meal planner and grocery shop any more – we use it as an opportunity to use up things in the fridge or freezer that are left over or surplus to requirements for other meals.
Today I raided the freezer for freezer soup ingredients but nothing was forthcoming. Instead, I raided the tins cupboard for a very quick vegan pasta based on the ever popular Hummus Vegetable Pie. It’s not one for eating before having vampires round for tea – but if you’re not vegan, do pile on the cheese. Inspired by the classic middle eastern dip Hummus, it makes a great quick lunch or light supper – a salad or garlic bread would really round it off.
5 minPrep Time
20 minCook Time
25 minTotal Time
- 7oz dried pasta (or according to appetite)
- 1 can chopped tomatoes
- 1 can chickpeas
- 2 tsp garlic granules
- A generous glug of lemon juice
- A handful or two of frozen peas
- Boil the pasta according to the instructions.
- While it's cooking blend the tinned tomatoes, chickpeas, garlic and lemon juice in a food processor.
- When the pasta is al dente drain it and return it to the heat. Stir it to dry off the excess moisture.
- Add the sauce from the food processor and the peas and cook until the peas are cooked and the sauce is heated through.