This shelf holds a spiced lentil hummus that tastes like dinner when you warm it and toss it with crisp greens and roasted vegetables. Build it with what's in the pantry and a quick stop for pita and something fresh to crunch on.

Serves 2. 25 minutes, 12 at the stove.

About 290 calories a serving, 15 g protein, 49 g carbohydrate, 6 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Pour the hummus into a small skillet and set it over medium heat, stirring often. Warm it through for about 5 minutes until it steams at the edges. Transfer it to a serving bowl and drizzle with 2 tablespoons olive oil, then taste and season with salt and pepper as needed.5 min
2. While the hummus warms, cut the cucumber into coins and halve the tomatoes, or tear the greens into bite-sized pieces if using salad. Arrange them on a plate or shallow bowl.
3. Warm the pita in a dry skillet over medium heat for 1 minute on each side until soft and pliable, then tear it into strips for scooping. The hummus is ready when you can spoon it onto warm pita and eat it at once.2 min

Note Swap the fresh vegetables for roasted beets or other cooked roots. Leftovers keep in the refrigerator for three days; reheat gently or serve cold as a spread. Serve with flatbread, crudités, and olives or pickled vegetables on the side.