Tangy hummus becomes crispy fritters when you bind it with flour and egg, then pan-fry until the edges turn dark. The salty, vinegary depth plays against cool yogurt and bitter greens, and comes together in twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 610 calories a serving, 16 g protein, 33 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mix 1 cup hummus, 3 tablespoons flour, and 1 large beaten egg in a bowl until combined; season with salt and pepper.
2. Heat 3 tablespoons oil in a medium skillet over medium-high heat. When it shimmers, drop four 2-tablespoon mounds of hummus mixture into the pan, flatten each with the back of a spoon to about three-quarter-inch thick, and cook undisturbed until the bottom edges are deep golden brown and release easily, four to five minutes.5 min
3. Flip each cake carefully and cook the other side until set and golden, another three to four minutes. Transfer to a plate lined with paper towel.4 min

Note Swap the hummus for any bean dip you have; these cakes need about one cup of thick paste and one egg per two cakes. Leftovers refrigerate up to three days and reheat well in a dry skillet. Serve over the greens with a dollop of yogurt on the side for dipping.