Shrimp with green hummus and endive
2
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
Canned chickpeas (garbanzo beans)
15.5 oz
Plain fat free Greek yogurt
0.5 cup(s)
Fresh parsley
1 cup(s)
Fresh lemon juice
2 Tbsp
Fresh mint leaves
15 item(s)
Garlic
1 small clove(s)
Ground cumin
0.25 tsp
Kosher salt
0.125 tsp
Cayenne pepper
1 pinch(es)
Water
2 Tbsp
Belgian endive
4 head(s)
Dill
1 Tbsp
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
People Also Like
Join the #1 doctor-recommended weight-loss program*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programs to patients.