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.
Tools You May Need
Copyright 2006, Robin Miller, All Rights Reserved
Tools You May Need
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