A warm bowl of lemony chickpeas with olives and a poached egg, built on the hummus from the shelf. This is fast, forgiving, and asks only what you have on hand to feel like dinner.

Serves 2. 15 minutes, 10 at the stove.

About 220 calories a serving, 6 g protein, 3 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince two cloves of garlic. Heat two tablespoons of oil in a skillet over medium heat until rippling, then add the garlic and cook until fragrant, about one minute. Scrape the entire container of hummus into the skillet and stir gently to warm through, about three minutes.5 min
2. Divide the warm hummus between two bowls. Make two small wells in the hummus with the back of a spoon, then crack one egg into each well. Return the skillet to the stove, reduce the heat to medium-low, cover, and cook until the egg whites are set but the yolks stay soft, about three to four minutes.4 min
3. Slide one egg and its hummus into each bowl. Taste and season the hummus with salt and pepper as needed. Serve right away.

Note Swap the poached eggs for a handful of shredded feta or torn bread to scoop. Leftovers keep cold for two days and are good at room temperature with another splash of oil and fresh lemon if you have it. Serve with warm pita or crusty bread on the side.