Shrimp with Green Hummus & Endive
0
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
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 drained 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
1 clove(s), small, sliced
Ground cumin
¼ tsp(s)
Kosher salt
⅛ pinch(es), or to taste
Cayenne pepper
1 pinch(es)
Water
2 tbsp(s), or as needed
Endive
4 head(s), large, separated into 32 leaves
Fresh 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
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