These seeded crackers deserve better than the cheese board tonight. A quick white bean dip spiked with garlic and lemon turns them into dinner, with bitter greens on the side to cut the richness and keep things from feeling like all snacking. Weeknight simplicity.

Serves 2. 15 minutes, 12 at the stove.

About 1200 calories a serving, 66 g protein, 196 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 garlic cloves. Drain and rinse one 15-ounce can of white beans.
2. Warm 2 tablespoons oil in a skillet over medium heat. When it shimmers, add the garlic and cook until fragrant, about 30 seconds. Stir in the beans and cook, stirring gently, until warmed through and starting to soften, about 3 minutes. Zest the lemon and squeeze 1 tablespoon juice into the pan. Add a pinch of salt and pepper, and crush the beans gently with the back of a spoon until chunky but spreadable, leaving so4 min
3. Tear 2 cups bitter greens into a bowl and dress with a squeeze of lemon and a pinch of salt. Divide the warm bean spread and greens between two plates alongside the crackers, or spread the beans on the crackers and serve the greens alongside.

Note Swap the greens for roasted radishes, beets, or cucumbers if you prefer. The spread keeps in the fridge for three days and is good cold the next day on toast or stirred into grain bowls. Serve with a simple salad or sliced vegetables, or add a poached egg on top to make it more filling.