A warm hummus base spread across a bowl, topped with whatever vegetables need using and finished with olive oil and spices, becomes a substantial dinner when you have the pita chips on hand to scoop and carry the bites to your mouth. Quick, forgiving, and stretches the shelf item into a real meal.

Serves 2. 25 minutes, 10 at the stove.

About 440 calories a serving, 16 g protein, 42 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container (10 oz) classic hummus with pita chips, 3 tablespoons oil, to taste salt, to taste pepper, 2 cloves garlic, 2 medium carrots, 3 cups spinach or greens.

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Peel and cut 2 medium carrots into 1/2-inch pieces, scatter into the hot oil, and cook, stirring often, until golden at the edges, about 8 minutes.8 min
2. Mince 2 garlic cloves and add to the carrots with 3 cups greens (spinach, kale, or chard, roughly chopped), 1/2 teaspoon salt, and pepper to taste. Stir until the greens wilt, about 2 minutes.2 min
3. Divide the hummus between two bowls and warm gently by stirring in 1 tablespoon oil; you can also run warm water around the bowl. Scrape the warm vegetables into the center of each and drizzle with any pan juices.
4. Serve at once with pita chips pulled from the bag, using them to scoop and carry bites of hummus and vegetables.

Cook mode

Note Swap any firm vegetable for the carrots: celery, zucchini, or radishes all work. Leftovers keep three days; eat cold or warm gently in a pan with a splash of water. Serve with a green salad on the side or follow with fresh fruit and cheese.