Shrimp with green hummus & endive
0
Points®
Total Time
35 min
Prep
30 min
Cook
5 min
Serves
8
Difficulty
Moderate
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
