Ingredients

1 head peeled garlic cloves
1 (15-ounce) can white beans, rinsed and drained
1 (15-ounce) can water-packed artichoke hearts, strained
1/4 cup tahini (sesame paste)
1 tablespoon fresh lemon juice
2 large green tomatoes
1 jalapeno, seeded and minced
2 tablespoons chopped fresh cilantro leaves
2 tablespoons fresh lime juice
Salt and ground black pepper
2 teaspoons olive oil

1 pound large shrimp, peeled and deveined
1/4 cup chopped scallions, as optional garnish

Directions

Flatbread, for
serving

Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until
tender.

Meanwhile, in a food processor, combine beans, artichoke hearts, tahini, and lemon juice.
Process until blended. When garlic is soft, add half of the cloves (about 1/3 cup) to bean
mixture and process until smooth. Set aside. Reserve remaining roasted garlic (about 1/3
cup) for another recipe. Set hummus aside.

In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste,
with salt and black pepper.

Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked

through or opaque.

Spoon salsa verde onto a serving platter and top with shrimp. Sprinkle scallions over top,
if desired. Serve hummus and flatbread on the side.