Bring a large pot of water to the boil over medium heat and add a good pinch of sea salt. Don't be shy salting your pasta water.
Add pasta to the water to cook.
Meanwhile, add the chickpeas, oil, tahini, lemon juice, garlic and sea salt to a blender and blend to a thick, creamy consistency. You may need to add a little water and stop the blending to push the spinach down.
When the pasta is almost al dente, take half a cup of the cooking water out.
In a large pan, heat the teaspoon of oil over medium heat and add the spinach and chopped sundried tomatoes. After a minute, add the pasta water, a cup of the hummus and the chilli flakes. Stir together for a minute or until combined and the spinach is wilted.
Drain the pasta through a colander and stir it through the hummus sauce. Add more water if needed and add the parmesan and chilli flakes with a splash of lemon juice and a crack of pepper to serve.