A bright, spicy dip that tastes homemade but comes straight from the jar, built for speed on a weeknight. The hummus has chickpea body and pineapple heat, so it needs only crisp raw vegetables and warm pita to make a light dinner that feels indulgent.

Serves 2. 15 minutes, 12 at the stove.

About 550 calories a serving, 18 g protein, 98 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm four pieces of pita in a dry skillet over medium heat for one minute per side until soft and pliable, then stack on a plate and wrap in a clean kitchen towel to hold the heat.3 min
2. While the pita warms, slice one bell pepper into strips and one cucumber into sticks, arranging them on a board with the pita.
3. Spoon the entire container of pineapple jalapeno hummus into a small serving bowl and taste, adding salt if needed; the hummus is the centerpiece, so give it a bowl of its own.
4. Serve the hummus with the warm pita and raw vegetables on the side, tearing the pita into wedges or leaving it whole to use as a spoon.

Note Swap the pita for toasted bread or crackers. The hummus keeps in its original container in the refrigerator for days. Round out the meal with marinated olives or a simple salad of tomato and red onion dressed with lime juice and salt.