Ingredients
· 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 parsley

Method
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.