Shrimp with green hummus & endive
0
Points®
Total time: 35 min • Prep: 30 min • Cook: 5 min • Serves: 8 • Difficulty: Easy
This quick and simple appetizer features a fresh and flavorful hummus recipe that also makes a wonderful sandwich spread or dip for raw vegetables. Little boats of endive cradle the bright green hummus and shrimp in an easy to grab dish, perfect for your next party. The hummus gets is color from the fresh parsley and great flavor from cumin, lemon and garlic. We use a sprig of dill to top each spear but a little sprinkle of parsley will also work.
Ingredients
Uncooked shrimp
32 medium, peeled and deveined (about 1 lb)
Canned chickpeas (garbanzo beans)
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
Fresh mint leaves
15 leaf/leaves, or more to taste (up to 20)
Garlic
1 clove(s), sliced
Ground cumin
¼ tsp
Kosher salt
⅛ tsp, or to taste
Cayenne pepper
1 pinch(es)
Water
2 Tbsp, or as needed
Belgian endive
4 head(s), separated into 32 leaves
Dill
1 Tbsp, fresh, 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, yogurt, 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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