Hummus becomes something substantial when you bind it with breadcrumbs and pan-fry it until the outside crisps. The chipotle heat in your hummus needs cooling, so a yogurt sauce and fresh lime juice help balance the spice. Dinner in twenty minutes from what you have.

Serves 2. 20 minutes, 18 at the stove.

About 600 calories a serving, 14 g protein, 77 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Crush the reserved half of the tortilla chips into crumbs (about one third cup); you want some texture, not powder. Stir the hummus and crushed chips together until combined, then chill while you make the sauce.
2. Whisk together the Greek yogurt, minced garlic clove, a pinch of salt, and pepper in a small bowl; set aside.
3. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, divide the hummus mixture into four equal portions and gently flatten each into a half-inch thick cake with your hands, setting them directly into the hot pan. Let them fry without moving for three minutes until the bottoms are golden.3 min
4. Flip each cake and fry for another two to three minutes until the second side is equally golden and the inside is warm. Squeeze the juice of half the lime over the cakes in the pan and turn to coat.3 min
5. Plate the hummus cakes and dollop with yogurt sauce; squeeze the remaining lime half over everything. Serve at once.

Note Swap the yogurt sauce for a squeeze of lime and hot sauce if preferred. Leftover hummus cakes keep refrigerated for three days and can be reheated gently in a skillet or eaten cold. Serve with a simple green salad or roasted vegetables to round out the meal.