A bright, garlicky dip that doubles as a dinner when you build a plate around it with warm bread and roasted vegetables. The salsa verde hummus carries the weight here, so you just need to round out the meal with something to dip and something to roast.

Serves 2. 30 minutes, 10 at the stove.

About 420 calories a serving, 10 g protein, 52 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container (about 10 oz) salsa verde hummus (Sabra), 2 tablespoons oil, to taste salt, to taste pepper, 1 medium zucchini or bell peppers, 2 rounds pita bread.

1. Heat the oven to 425°F (220°C). Cut 1 medium zucchini or bell pepper into half-inch pieces, toss with 2 tablespoons oil, salt, and pepper on a sheet pan, and spread in one layer. Roast until the edges brown and the pieces soften, about 20 minutes; stir halfway through.20 min
2. Warm 2 pita rounds in the oven in the last few minutes of roasting until soft and pliable. Scoop the salsa verde hummus into a shallow bowl.3 min
3. Arrange the warm pita and roasted vegetables on a plate with the hummus, and tear the pita to scoop and dip.

Cook mode

Note Swap the roasted vegetables for halved cherry tomatoes or sliced cucumbers if you prefer raw. Leftover hummus keeps in the fridge for four days; spread it on sandwiches or whisk it into vinaigrette. Serve with a simple green salad or add a bowl of olives to stretch the meal.