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40 min
20 min
20 min
4 servings



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.

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