Photo of Shrimp with green hummus and endive by WW

Shrimp with green hummus and endive

0 - 2
PersonalPoints™ per serving
Total Time
35 min
30 min
5 min
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.


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(es)


2 Tbsp, or as needed

Belgian endive

4 head(s), separated into 32 leaves


1 Tbsp, fresh, 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, 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