Spread thick hummus on toasted bread and top it with roasted chickpeas for a fast, substantial dinner. The hummus here pulls double duty as both the base and the sauce, with the chickpeas adding crunch and body. Serve with a sharp salad to cut the richness.

Serves 2. 20 minutes, 10 at the stove.

About 580 calories a serving, 14 g protein, 51 g carbohydrate, 37 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Drain the hummus container and tip the cooked chickpeas into a small bowl, discarding any liquid.
2. Toss the chickpeas with 2 tablespoons of oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Spread them on a baking sheet and roast until they begin to brown and split, about 12 to 15 minutes, shaking the pan halfway through. You want some to char at the edges.13 min
3. While the chickpeas roast, toast 4 slices of bread until golden and crisp, about 3 minutes. Spread 2 tablespoons of the hummus thickly on each slice.3 min
4. Top each toast with a quarter of the roasted chickpeas, squeeze fresh lemon juice over them, and serve while the chickpeas are still warm.

Note You can roast the chickpeas a day ahead and reheat them, or serve them at room temperature. The hummus keeps for five days once opened. A sharp green salad or pickled onions balance the richness; or add a poached egg to each toast to make it more filling.