Creamy hummus and broiled shrimp are the foundation for a quick dinner bowl

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 flavors, ramping up the lemon or garlic to suit my mood — adding heat with a pinch of crushed red pepper flakes.