A chickpea and tahini base already scooped into a bowl gets a quick warm-up with toasted pita, a scatter of herbs, and what's already on the shelf—roasted red pepper hummus that doubles as a protein-rich dinner when you're tired and short on time.

Serves 2. 15 minutes, 10 at the stove.

About 310 calories a serving, 10 g protein, 51 g carbohydrate, 8 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Warm 1 tablespoon of olive oil in a small skillet over low heat. Mince 1 clove garlic and add it to the oil, stirring until fragrant, about 1 minute.
2. Divide the entire container of hummus between two bowls. Pour the warm garlic oil over each bowl, swirl 1 tablespoon of olive oil through each serving, and finish each with a pinch of salt and pepper to taste.
3. Meanwhile, heat a second skillet or toast the pita directly over a gas flame until the bread is warm and lightly charred, about 2 minutes per side. Chop 1/4 cup of fresh herbs.2 min
4. Scatter the chopped herbs over each bowl of hummus and serve at once with the warm pita for dipping.

Note Swap the pita for flatbread, crackers, or raw vegetables. Hummus keeps refrigerated for three days; reheat gently in the microwave with a splash of water. Serve alongside a simple green salad or with roasted chickpeas on the side to stretch it.