To make the hummus, tip can chickpea with the liquid into a bowl and add lemon juice, garlic clove, tahini and ground coriander.
Blitz to a wet paste with a hand blender, still retaining some texture from the chickpeas.
Cook zucchini noodles for 5 minutes or till cooked but not soft.
Meanwhile, heat oil in a non-stick wok or large frying pan and add red onions and mushrooms, stirring frequently until softened and starting to caramelize.
Toss together lightly, squeeze over the juice of lemon and serve, adding a dash of water to loosen the mixture a little if needed.
Scatter with a generous handful of chopped parsley.
