Photo of Shrimp with Green Hummus and Endive by WW

Shrimp with Green Hummus and Endive

2
0
0
SmartPoints® value per serving
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
8
Difficulty
Moderate
This hummus recipe also makes a wonderful sandwich spread or dip for raw vegetables.

Ingredients

Uncooked shrimp

32 medium, peeled and deveined (about 1 lb)

Canned chickpeas

15½ oz, rinsed and drained

Plain fat free Greek yogurt

½ cup(s)

Fresh parsley

1 cup(s), flat leaf variety, loosely packed

Fresh lemon juice

2 tbsp(s)

Fresh mint leaves

15 sprig(s), or more to taste

Garlic clove(s)

1 clove(s), small, sliced

Ground cumin

¼ tsp(s)

Kosher salt

pinch, or to taste

Cayenne pepper

1 pinch

Water

2 tbsp(s), or as needed

Endive

4 head(s), small, separated into 32 leaves

Dill

1 tbsp(s), frais, for garnish

Instructions

  1. Bring a medium saucepan of water to a boil; add shrimp, remove from heat, cover and let sit for 5 minutes until cooked through. Drain shrimp; rinse with cool water.
  2. In a food processor, combine chickpeas, yogourt, parsley, lemon juice, mint, garlic, cumin, salt, and cayenne; puree until smooth. (Add water as needed to thin hummus to desired consistency.)
  3. Spoon or pipe some hummus onto each endive leaf; top with a shrimp and garnish with dill.
  4. Serving size: 4 filled endive leaves