A flatbread topped with hummus, wilted spinach, and roasted vegetables that comes together in the time it takes to heat the oven. The hummus does the seasoning work here, making this a one-bowl dinner when you're running on empty.

Serves 2. 25 minutes, 10 at the stove.

About 420 calories a serving, 12 g protein, 60 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Mix 1 cup flour and 1/4 teaspoon salt in a bowl, add 1/2 cup water and 1 tablespoon oil, and stir until a shaggy dough forms. Knead a few times on the counter until smooth, then divide into 2 portions.
2. Roll each dough ball into a thin oval about 1/4 inch [6 mm] thick on parchment paper. Spread 1/2 cup hummus over the two flatbreads, leaving a 1/2 inch [1 cm] border. Scatter 1 cup halved cherry tomatoes and 1/2 small red onion thinly sliced over the hummus. Drizzle with 1 tablespoon oil.
3. Slide the parchment onto a baking sheet and bake until the crust is golden and crisp at the edges, about 12 to 15 minutes. Meanwhile, mince 2 cloves garlic. When the flatbreads are done, scatter the garlic over them and let it warm for 1 minute from the residual heat.14 min

Note Swap the tomatoes and red onion for any raw vegetables on hand—bell peppers, zucchini, or mushrooms work well. Leftovers keep covered in the fridge for 2 days; rewarm in a 350°F [175°C] oven for 5 minutes. Serve with a green salad or a cold drink.