This edamame hummus is rich enough to anchor a quick dinner when paired with warm bread. The chickpea base adds substance and the sesame paste gives body, so all you need is good oil, lemon, and heat to make it sing. Serve it warm or at room temperature, with anything crunchy to dip.

Serves 2. 20 minutes, 8 at the stove.

About 740 calories a serving, 34 g protein, 96 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Whisk 1.5 cups flour with 1 teaspoon salt in a bowl, then cut in 2 tablespoons butter. Pour in 1/2 cup warm water and mix until shaggy, adding another tablespoon if the dough seems dry. Let it rest while you heat the hummus.
2. Warm 1 cup edamame hummus in a small pot over medium-low heat, stirring in 2 minced garlic cloves, the zest of 1 lemon, 1 tablespoon juice from that lemon, and 1/4 cup yogurt or sour cream to loosen it. Season with salt and pepper and keep warm until the bread is done.8 min
3. Dust your counter with flour and knead the dough for two minutes until smooth and soft, then divide it in half. Pat each piece into a thin round about 6 inches across.
4. Heat a dry skillet over medium-high heat until it just starts to smoke, then lay one dough round into it and cook until it puffs and chars in spots, about two minutes, turning once. Transfer to a plate and repeat with the second round.4 min
5. Spread the warm hummus on a plate, drizzle with 1 tablespoon olive oil, crack some pepper over it, and nestle the warm flatbreads alongside for dipping.

Note Swap the edamame hummus for store-bought tahini thinned with yogurt and lemon if you prefer. Leftover hummus keeps refrigerated for four days; reheat gently with more yogurt and a squeeze of lemon. Serve with raw vegetables, pickles, or olives to round out the meal.