A Mediterranean supper built entirely from your shelf hummus, spread on flatbread with warm roasted tomatoes and garlicky oil. This is minimal cooking that tastes considered.

Serves 2. 25 minutes, 10 at the stove.

About 490 calories a serving, 10 g protein, 51 g carbohydrate, 28 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Halve 8 ounces of cherry tomatoes and toss them with 1 tablespoon of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper on a baking sheet. Roast until they soften and begin to burst, about 12 minutes.12 min
2. While the tomatoes roast, mince 2 garlic cloves and warm 2 tablespoons of oil in a small pan over low heat. Add the garlic and let it infuse gently until fragrant, about 3 minutes, then set aside.
3. Lay 2 pieces of flatbread on the warm baking sheet with the tomatoes for the last 2 minutes, turning once, until they are warm and slightly crisp. Transfer to plates.2 min
4. Spread the warm hummus generously over each flatbread, then top with the roasted tomatoes and any pan juices. Drizzle with the garlicky oil and serve while the bread is still warm.

Note Swap shop-bought flatbread for store-bought pizza dough or pita if you prefer. Leftovers keep covered in the fridge for two days and are good eaten cold or reheated. Serve with a simple green salad or use the flatbread as a base for leftover roasted vegetables.