Shrimp with Green Hummus and Endive
- Total Time
This hummus recipe also makes a wonderful sandwich spread or dip for raw vegetables.
uncooked shrimp32 medium, peeled and deveined (about 1 lb)
canned chickpeas15 ½ oz, rinsed and drained
plain fat free Greek yogurt½ cup(s)
fresh parsley1 cup(s), flat leaf variety, loosely packed
fresh lemon juice2 Tbsp
fresh mint leaves15 item(s), or more to taste (up to 20)
garlic clove(s)1 small clove(s), sliced
ground cumin¼ tsp
kosher salt⅛ tsp, or to taste
cayenne pepper1 pinch
water2 Tbsp, or as needed
endive4 head(s), large, separated into 32 leaves
dill1 Tbsp, fresh, for garnish
- 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.
- 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.)
- Spoon or pipe some hummus onto each endive leaf; top with a shrimp and garnish with dill.
- Serving size: 4 filled endive leaves