This shelf is one ingredient, a bold lemon dill hummus. Make it shine by crisping bread and serving it as an open-faced toast, warm from the oven with a scatter of fresh toppings that brighten the chickpea base.

Serves 2. 20 minutes, 8 at the stove.

About 200 calories a serving, 6 g protein, 40 g carbohydrate, 2 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Slice 1 clove garlic in half and rub both sides of 4 slices of bread with the cut clove. Arrange the bread on a sheet pan.
2. Toast the bread in the oven for 5 to 6 minutes, turning once halfway through, until golden and crisp at the edges.6 min
3. While the bread toasts, peel and thinly slice half a cucumber and 1/4 of a red onion. Toss them with 1/4 teaspoon salt and a pinch of pepper in a small bowl.
4. Spread 2 to 3 tablespoons of lemon dill hummus on each warm toast, then top with the cucumber and red onion. Serve right away.

Note Swap bread for rice cakes or whole grain crackers. Leftovers hummus keeps three days covered in the fridge; leftover cucumber and onion will keep overnight. Serve with a green salad or a bowl of soup to round out the meal.