A bowl dinner that stretches a container of hummus into something filling: chickpeas crisped in the oven while you toast pita, then the whole thing comes together with raw vegetables and the hummus as both sauce and spread. Quick and satisfying on a weeknight.

Serves 2. 25 minutes, 10 at the stove.

About 570 calories a serving, 21 g protein, 87 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Drain any liquid from the top of the hummus and scoop out 1 cup into a bowl; stir in 1 tablespoon of olive oil and set aside for serving. Spread the remaining hummus on a small baking sheet, drizzle with 1 tablespoon of olive oil, sprinkle with 1/2 teaspoon of cumin, salt, and pepper, and roast for 8 minutes.
2. While the hummus roasts, slice the cucumber and tomato into bite-sized pieces and arrange on plates or in bowls. Wrap the two pita breads in foil and place them on the oven rack beside the hummus for the last 3 minutes, or warm them in a dry skillet over medium heat until soft.
3. The hummus is done when the edges brown slightly and it smells toasted. Divide the warmed pita between plates, tear into strips, and spoon the roasted hummus and the reserved creamy hummus into the bowl with the vegetables. Drizzle everything with a little more olive oil if you like.8 min

Note Swap the roasted hummus for baked chickpeas if you drain and dry them first, then toss with oil and spices before roasting for 20 minutes. Leftover hummus keeps for 3 days in the fridge. Serve with a simple salad or squeeze of lemon juice on the vegetables.