Hummus spread thick under chicken skin becomes a creamy, garlicky sauce as it cooks. It's a reliable way to use up half a tub before it goes off, and dinner comes together in under an hour.

Serves 2. 50 minutes, 15 at the stove.

About 590 calories a serving, 41 g protein, 22 g carbohydrate, 39 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat your oven to 400°F [200°C]. Pat 4 chicken thighs dry with paper towel and season both sides with salt and pepper. Mince 2 garlic cloves and stir into 1 cup hummus until smooth.
2. Rub 1 tablespoon oil over the bottom of a wide baking dish or skillet. Lay the chicken thighs skin side up and spread 2 tablespoons hummus mixture under the skin of each thigh, gently lifting the skin away from the meat. Spread any remaining hummus over the top.
3. Roast the chicken uncovered for 30 to 35 minutes, until the skin is browned and an instant-read thermometer reads 165°F [74°C] at the thickest part of the thigh without touching bone.32 min
4. While the chicken rests for 5 minutes, wilt 4 ounces fresh greens in a separate skillet over medium heat with a pinch of salt and pepper, stirring often, until tender and any liquid has evaporated.5 min
5. Divide the greens between two plates and top each with two chicken thighs. Pour the pan juices over the chicken and serve at once.

Note Swap in any roasted vegetable for the greens, or serve with crusty bread to soak up the sauce. Leftovers keep three days covered in the fridge and reheat gently in a low oven. Serve with a sharp green salad or sautéed chard on the side.

Hummus loosens into a silky sauce when warmed with pasta water, making the most of those final spoonfuls. A pantry dinner that needs almost nothing else, this is what the last of hummus becomes.

Serves 2. 20 minutes, 15 at the stove.

About 1700 calories a serving, 71 g protein, 264 g carbohydrate, 44 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring a large pot of salted water to a boil and add 8 ounces pasta; cook until tender, stirring now and then. Meanwhile, mince 2 cloves garlic and warm 2 tablespoons oil in a small pan over medium heat, then add the garlic and cook until fragrant, about one minute.10 min
2. Drain one 15-ounce can chickpeas and add them to the garlic oil along with 1/3 cup hummus and 1/2 cup pasta water; stir constantly over low heat until smooth and warm, about two minutes. The sauce will loosen as you stir.2 min
3. When the pasta is done, drain it and transfer to a bowl, then pour the hummus sauce over it and toss gently to coat. Squeeze juice from 1/2 lemon over the pasta and taste; add salt and pepper to your liking.
4. Divide between two bowls and serve warm, with the lemon wedge on the side for anyone who wants more brightness.

Note Swap the chickpeas for white beans or halved cherry tomatoes if you prefer. Keeps refrigerated for two days; reheat gently with a splash of water. Serve with a green salad or roasted vegetables alongside to round out the meal.

A hummus bowl stretches half a serving into dinner for two by toasting the chickpeas with spices and building the plate with greens and bread. This turns a deli side into a light meal that uses what you have.

Serves 2. 20 minutes, 15 at the stove.

About 490 calories a serving, 19 g protein, 72 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Drain and pat dry one can of chickpeas with a kitchen towel; toss them with 2 tablespoons of olive oil, 1 minced garlic clove, 1/2 teaspoon of cumin, and salt and pepper to taste.
2. Spread them on a sheet pan or skillet and roast at 425°F (220°C) for 12 to 15 minutes, shaking the pan halfway through, until they are golden and crisp and most of the papery skins have come away.13 min
3. While the chickpeas roast, divide the hummus between two bowls and drizzle each with 1/2 tablespoon of olive oil and a pinch of salt and pepper.
4. Squeeze fresh lemon juice over the hummus and stir; taste and adjust the seasoning.
5. Spoon the warm roasted chickpeas over each bowl of hummus, warm the pita or flatbread directly over a flame or in a dry skillet until pliable, and serve alongside for scooping.

Note Swap the canned chickpeas for roasted ones if you have them already made; reduce the roasting time to just warm them through. Leftover roasted chickpeas keep in an airtight container for three days and make a fine snack. Serve with a simple green salad and cucumber slices on the side to stretch this further if you are very hungry.