Bright, spiced hummus turns roasted root vegetables into a quick weeknight supper for two. The mango and heat in the hummus do the work while the oven runs, so all you do is chop and toss.

Serves 2. 35 minutes, 10 at the stove.

About 150 calories a serving, 3 g protein, 30 g carbohydrate, 3 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 425°F [220°C]. Chop 12 oz carrots and 1 small red onion into half-inch pieces, toss them in a bowl with 3 tablespoons olive oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
2. Spread the vegetables on a sheet pan in one layer and roast until the edges caramelize and the carrots soften, about 25 minutes, stirring once halfway through.25 min
3. When the vegetables are done, spoon the mango habanero hummus onto two plates and top with the roasted vegetables, or swirl them together on a platter.

Note Swap in zucchini, bell peppers, or cauliflower if you have them. Leftovers keep two days in the fridge and warm well. Serve with pita or flatbread to scoop.