A shelf-stable hummus meant for dipping becomes dinner with warm pita to scoop and a quick salad alongside. The chickpeas and tahini make this substantial enough for a tired weeknight, needing only heat and a handful of greens.

Serves 2. 15 minutes, 10 at the stove.

About 650 calories a serving, 26 g protein, 83 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 singles pizza flavored hummus singles, pizza (Sabra), 1 tablespoon oil, to taste salt, to taste pepper, 2 pita bread, 2 cups mixed greens or spinach.

1. Heat 1 tablespoon oil in a small pan over medium heat. Spoon both hummus singles into the pan, stirring gently to warm through, about 2 minutes; the hummus should be warm and slightly loosened. While this heats, arrange 2 cups mixed greens on a plate and dress with a pinch of salt and pepper.2 min
2. Warm 2 pita breads in a dry skillet or directly over a flame until puffed, about 1 minute per side. Transfer to a plate.1 min
3. Divide the warm hummus between two bowls or serve in the pan at the table. Serve with the warm pita for scooping and the dressed greens alongside.

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Note Swap fresh spinach for the greens if you have it. Leftover hummus keeps in the fridge for a week; reheat gently or serve cold with crackers. Serve with a cold drink and extra pita for soaking up every bit.