Hummus with a vegetable flourish is dinner when you need it fast. This one has the earthiness of beets and brightness of lemon already built in, so you just need to warm some bread and set out raw vegetables for dipping and eating alongside. A bowl meal that takes minutes and asks nothing of you but assembly.

Serves 2. 15 minutes, 10 at the stove.

About 640 calories a serving, 20 g protein, 117 g carbohydrate, 11 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 container lemon beet hummus, to taste salt, to taste pepper, 4 pieces pita bread or flatbread, 1 pound total mixed vegetables (carrots, cucumbers, bell peppers, radishes).

1. Warm 4 pieces of pita or flatbread in a dry skillet over medium heat for 1 minute per side until pliable and warm, then transfer to a plate.5 min
2. While bread warms, cut 1 pound of mixed vegetables (carrots, cucumbers, bell peppers, radishes) into sticks and arrange on a serving platter with a small bowl in the center.
3. Spoon the lemon beet hummus into the center bowl, taste, and season with salt and pepper if needed. Tear the warm bread into pieces and arrange around the hummus and vegetables for serving.

Cook mode

Note Swap the pita for rice crackers or toasted bread if you prefer. Hummus keeps covered in the fridge for several days; cut vegetables can be prepared hours ahead. Serve this with a simple green salad dressed with oil and lemon, or add a grilled chicken breast to stretch it into a fuller meal.