HUMMUS, SHRIMP: DINNER IN A BOWL

Fresh vegetables round out this quick-prep meal

For years, I relegated hummus to the dip bowl. I scooped up the store-bought combination of chickpeas and tahini with crisp vegetables or warm pita. Then, I began making my own and was delighted with how easy it was to vary the f lavors, ramping up the lemon or garlic to suit my mood — adding heat with a pinch of crushed red pepper f lakes.

As hummus’s popularity soared in the mid-2000s, I started reading about the varied ways to use it. I joined the fan club and began spreading it on sandwiches and wraps. I used it to make toasts topped with avocado slices and tomato. I added it to egg and chicken salads in place of mayonnaise. I scooped a bit on top of broiled pork just before serving.

These days, when I’m looking for a super-easy supper, I turn it into a foundational element of a bowl. This shrimp and hummus bowl is just about as simple a dish as you can make. Whip up a batch of your favorite version of hummus, put a generous amount in a shallow bowl, top with broiled shrimp and a selection of fresh vegetables, and dig in.

Together, the creamy hummus and well-seasoned shrimp are a luscious combination. The crisp vegetables offer a balance to that richness.

What’s great about bowls like this one is that you can make each component, place it in a separate container in the refrigerator and then build a bowl when you’re ready to eat. The shrimp are tasty warm or chilled. Other proteins, such as broiled chicken, are a great option as well.

To make life even easier, use your favorite store-bought brand of hummus instead. Serve the bowl with crispy pita chips or warm, fresh pita, if you like.