Hummus that tastes like it came from a restaurant, served warm with charred vegetables and toasted bread. The truffle oil does the heavy lifting tonight, so you just roast what you have and let the hummus be the star.

Serves 2. 35 minutes, 10 at the stove.

About 390 calories a serving, 8 g protein, 36 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Cut 1 small head of broccoli or cauliflower into florets, toss with 3 tablespoons oil, salt, and pepper, and spread on a sheet pan.
2. Roast for 20 to 25 minutes, stirring halfway through, until the florets are charred at the edges and tender when pierced with a fork.23 min
3. While the vegetables roast, brush 4 thick slices of crusty bread lightly with oil and toast in a skillet over medium heat until golden on both sides, 2 to 3 minutes per side.
4. Warm the hummus gently in a small saucepan over low heat, stirring often, until it's steaming but not boiling, about 3 minutes.3 min
5. Divide the warm hummus between two plates, make a well in the center of each, and drizzle with 1 tablespoon of the mushroom truffle oil per plate. Arrange the roasted vegetables and toasted bread alongside.

Note Swap the vegetables for roasted carrots, parsnips, or cherry tomatoes if you prefer. Leftover hummus keeps in the fridge for five days; rewarm gently or serve cold with crackers the next day. Pour a glass of white wine and call it dinner.