A warm bowl built on crispy tortilla chips and piled with the hummus on your shelf: the chickpeas and avocado are already there, so you add what you have for crunch and freshness. A light dinner that feels more substantial than it is.

Serves 2. 20 minutes, 15 at the stove.

About 360 calories a serving, 8 g protein, 51 g carbohydrate, 18 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. While it warms, cut 4 corn tortillas into quarters. When the oil shimmers, add the tortilla pieces and cook until they turn light golden and crisp, stirring often, about 5 minutes. Transfer them to a plate and season with salt and pepper.5 min
2. Mince 1 small onion. In the same skillet off heat, add the onion and stir for 30 seconds to soften it slightly in the residual heat. This keeps the bite but takes the raw edge off.
3. Divide the crispy tortilla pieces between two bowls. Spoon half the hummus onto each bowl, mounding it in the centre. Top with the warm softened onion.
4. Squeeze fresh lime juice over both bowls, taste, and adjust salt and pepper. Serve warm.

Note Swap the corn tortillas for any stale bread cut into cubes and toasted if you prefer. Leftovers keep in the fridge three days; reheat the tortilla chips in a skillet briefly before serving. Eat with cold beer or a simple green salad on the side to add volume.