Photo of Shrimp with Green Hummus & Endive by WW

Shrimp with Green Hummus & Endive

Points® value
Total Time
35 min
30 min
5 min
This hummus recipe also makes a wonderful sandwich spread or dip for raw vegetables.


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

pinch(es), or to taste

Cayenne pepper

1 pinch(es)


2 tbsp(s), or as needed


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

Fresh dill

1 tbsp(s), frais, for garnish


  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