Recipe courtesy of Robin Miller

Shrimp in Salsa Verde and Roasted Garlic-Artichoke Hummus with Flatbread

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  • Level: Easy
  • Total: 40 min
  • Prep: 20 min
  • Cook: 20 min
  • Yield: 4 servings
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Ingredients

Directions

  1. Flatbread, for serving
  2. Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.
  3. 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.
  4. In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.
  5. Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.
  6. 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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