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Shrimp with Green Hummus and Endive

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

fresh mint leaves

15 item(s), or more to taste (up to 20)

garlic clove(s)

1 small clove(s), sliced

ground cumin

¼ tsp

kosher salt

tsp, or to taste

cayenne pepper

1 pinch

water

2 Tbsp, or as needed

endive

4 head(s), large, 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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