Shrimp Hummus Bowls - The Washington Post - Washington Post

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Creamy hummus is the foundation for this dinner bowl. Whip up a fresh batch for this quick-to-assemble dish, or pick up your preferred brand. The seasoning for the broiled shrimp work well with chunks of chicken or pork as well. Or, crisp-fry tofu cubes and toss them in the flavorful spiced oil.

Storage Notes: The shrimp can be refrigerated in an airtight container for up to 2 days. The hummus can be refrigerated in an airtight container for up to 1 week

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4-6

Ingredients

• For the hummus

• 3 cloves garlic

• 3/4 cup tahini

• 3/4 cup water

• 1/4 cup fresh lemon juice, or more to taste

• 1/2 teaspoon crushed red pepper flakes, or more to taste

• 1/2 teaspoon kosher salt, or more to taste

• 1/2 teaspoon ground cumin

• 2 (15 1/2-ounce) cans chickpeas, rinsed and drained

• 1 tablespoon extra-virgin olive oil, plus more as needed

• For the shrimp

• 2 tablespoons extra-virgin olive oil or your oil of choice, plus more for greasing the pan

• 2 cloves garlic, grated or minced

• 1 teaspoon ground cumin

• 1 teaspoon sweet paprika

• 1/4 teaspoon cayenne pepper

• 1/4 teaspoon kosher salt

• 1 1/2 pounds peeled/deveined tail-off shrimp (16-20 count), defrosted if frozen

• For assembly

• 1/4 cup thinly sliced red onion

• 1 medium cucumber (about 10 ounces), halved lengthwise and sliced

• 1 pint cherry tomatoes, halved

• 1/4 cup fresh flat-leaf parsley leaves, for serving (optional)

• 2 whole lemons cut into wedges, for serving (optional)

• Pita chips or warm whole wheat pita bread, for serving (optional)

Make the hummus: In a food processor, pulse the garlic until finely minced. Add the tahini, water, lemon juice, pepper flakes, salt and cumin and pulse until the mixture is smooth and easily pourable, about 1 minute, or. Add the chickpeas; process on until smooth, 3 to 4 minutes.

With the processor on low, stream in the olive oil, adding until it the hummus is at the desired consistency. Taste and add additional lemon, pepper flakes or salt, if needed, and pulse to incorporate. If not serving right away, refrigerate in an airtight container.

Make the shrimp: Set the oven rack 5 to 6 inches from the broiling element and turn on the broiler. Grease a large, rimmed baking sheet with a little oil.

In a small bowl, whisk together the oil, garlic, cumin, paprika, cayenne pepper and salt. Place the shrimp on the baking sheet, pour the oil mixture over and toss with your hands until the shrimp are well coated. Arrange the shrimp in a single layer.

Broil 4 to 5 minutes, until the shrimp are opaque and just turning a bit brown on top. Do not flip. To test, cut one of the largest shrimp in half to see if it is opaque inside.

Divide the hummus among shallow bowls. Then, transfer the shrimp -- about 6 per bowl -- and some juice from the baking sheet in each bowl. Scatter onions, cucumber and tomato evenly among the bowls, and, if using, garnish with the parsley leaves. Serve with a lemon wedge and warm pita, if using.

From recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

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October 09, 2020 at 02:50AM
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Shrimp Hummus Bowls - The Washington Post - Washington Post

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