This shelf gives you a single, excellent ingredient: spicy hummus with depth and heat. Build dinner around it with crisp flatbread, roasted tomatoes and onions, and a simple salad to cool the palate.

Serves 2. 25 minutes, 10 at the stove.

About 860 calories a serving, 20 g protein, 104 g carbohydrate, 42 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat your oven to 425°F [220°C]. Halve 8 oz of cherry tomatoes and toss with 2 tablespoons of oil, salt, and pepper. Spread on a baking sheet and roast while you proceed.20 min
2. Stir 1 cup of flour with a pinch of salt. Work in 2 tablespoons of butter and 1/4 cup of water until a shaggy dough forms, then knead briefly until smooth. Divide in half.
3. Pat each piece of dough into a thin circle about 1/4 inch thick. Heat 1 teaspoon of oil in a large skillet over medium-high heat and cook one flatbread until golden and puffed, about 2 minutes per side; repeat with the second. While the first cooks, check the tomatoes; they should be soft and blistered.5 min
4. Mince 2 cloves of garlic into the roasted tomatoes and stir. Spoon the entire container of hummus onto a serving plate, spread it into a shallow well, and pour the warm tomato mixture into the center.
5. Tear the warm flatbreads into pieces and serve alongside the hummus with the tomatoes for dipping.

Note Swap store-bought flatbread if you skip step two. Leftover hummus keeps refrigerated for one week; leftover flatbread keeps in a paper bag for one day. Serve with a simple green salad or cool yogurt to balance the heat.