| Level: | Easy |
| Total: | 40 min |
| Prep: | 20 min |
| Cook: | 20 min |
| Yield: | 4 servings |
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
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 471 |
| Total Fat | 21 g |
| Saturated Fat | 2 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 12 g |
| Sugar | 6 g |
| Protein | 38 g |
| Cholesterol | 183 mg |
| Sodium | 1093 mg |
Reviews
Tomatillos please! And more well, everything.
I made the recipe and I remember it being a little complicated but it tasted healthy and light. Great for summer or when you want it to feel like summer 🙂
Another program ruined by annoying mucic.
I added a lot more lemon juice and doubled the tahini, added olive oil. Then the hummus was good