1 15oz. can chickpeas 1/4 cup olive oil 1 fresh lemon, or 1/4 cup juice 1/4 cup tahini 1 clove garlic, or 1/4 tsp garlic powder 1/4 tsp ground cumin 1/2 tsp salt 1/2 small onion (from the other week) Veggie Box parsley (to taste) 8 oz. pasta Veggie Box spinach

Drain the chickpeas and add them to a food processor along with the olive oil, juice from the lemon (about 1/4 cup), tahini, garlic, cumin, and salt. Pulse the ingredients, adding a small amount of water if needed to keep it moving, until the hummus is smooth. Pull some parsley leaves from the stems. Add to the hummus in the food processor and process again until only small flecks of green remain. Taste the hummus and add more seasoning if needed. Sautee onion, and set aside. Cook 8oz. of your favorite pasta according to the package directions. Reserve one cup of the starchy cooking water, then drain the cooked pasta in a colander. Return the drained pasta, onion, and spinach to the pot with the heat turned off. Add about 3/4 of the hummus to the pasta and stir until the pasta is evenly coated . Add the reserved pasta water as needed to keep the mixture smooth and saucy. Feel free to top with blistered tomatoes, feta, or more chopped parsley!