Sweet chickpea hummus makes an elegant dessert when spooned over warm pears and topped with toasted nuts. This shelf contains everything needed for an instant composed plate, no baking required.

Serves 2. 25 minutes, 15 at the stove.

About 850 calories a serving, 21 g protein, 62 g carbohydrate, 63 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve and core 2 large pears, then place them cut-side down in a skillet with 2 tablespoons butter over medium heat. Cover and cook until the pears are tender when pierced, about 12 minutes.12 min
2. While the pears cook, roughly chop 1/4 cup nuts and toast them in a dry skillet over medium heat, stirring often, until fragrant, about 4 minutes. Set aside.4 min
3. When the pears are done, transfer them cut-side up to two plates and spoon the chocolate hummus generously into and around each pear half. Top with the warm nuts and a pinch of salt.

Note Swap the pears for thick apple slices or ripe figs. Leftovers keep covered in the refrigerator for two days; serve at room temperature with extra nuts or drizzle with a bit of cream to thin. Finish with a small glass of dessert wine or strong coffee on the side.