As hummus’s popularity skyrocketed in the mid-2000s, I started reading about the different ways to use it. I joined the fan club and started spreading it on sandwiches and wraps. I used it to make toast garnished with avocado and tomato slices. I added it to egg and chicken salads in place of mayonnaise. I picked up a bit on the grilled pork just before serving.
These days when I’m looking for a super easy supper, I turn it into a staple of a bowl. This shrimp and hummus bowl is about as simple as you can make it. Prepare a batch of your favorite version of hummus, put a generous amount in a shallow bowl, top with grilled shrimp and a selection of fresh vegetables, and dig.
Together, the creamy hummus and well-seasoned shrimp make a tasty combination. The crunchy vegetables balance this richness.
The great thing about bowls like this is that you can prepare each component, place it in a separate container in the fridge, and then build a bowl when you’re ready to eat. The prawns are tasty hot or cold. Other proteins, like grilled chicken, are also a great option.
Want to make your life a little easier? Store bought hummus has come a long way, so if you have a favorite brand, buy it and use it instead. Serve the bowl with crispy pita chips or hot and cool pita, if desired.
Ingredients
- FOR HUMMUS
- 3 cloves of 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 of chickpeas, rinsed and drained
- 1 tablespoon of extra virgin olive oil, and more if needed
- FOR THE SHRIMPS
- 2 tablespoons extra virgin olive oil or the oil of your choice, plus more to grease the pan
- 2 garlic cloves, grated or minced
- 1 teaspoon of ground cumin
- 1 teaspoon of sweet paprika
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon kosher salt
- 1 1/2 pounds peeled / deveined tail shrimp (16-20 units), thawed if frozen
- FOR MOUNTING
- 1/4 cup thinly sliced red onion
- 1 medium cucumber (about 10 ounces), halved lengthwise and sliced
- 1 pint of cherry tomatoes, cut in half
- 1/4 cup fresh flat-leaf parsley leaves, for serving (optional)
- 2 whole lemons, cut into wedges, for serving (optional)
- Warm whole wheat pita chips or pita bread, for serving (optional)
Step 1
Prepare the hummus: In a food processor, beat the garlic until finely chopped. Add the tahini, water, lemon juice, chili flakes, salt and cumin and mix until smooth and easily pourable, about 1 minute. Add the chickpeas; blend on high power until smooth, 3 to 4 minutes.
2nd step
With the food processor over low heat, add the olive oil, adding until the hummus has the desired consistency. Taste and add lemon, chili flakes or salt, if needed, and pulse toss. If you are not serving it right away, refrigerate in an airtight container.
Step 3
Prepare the shrimp: Set the oven rack 5-6 inches from the broil 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 it and mix with your hands until the shrimp are well coated. Arrange the shrimp in a single layer.
Step 4
Grill, 4 to 5 minutes, until the shrimp are opaque and just a little brown on top. Don’t go back. To test, cut one of the larger shrimp in half to see if it is opaque on the inside.
Step 5
Divide the hummus between shallow bowls. Then transfer the shrimp – about 6 per bowl – and a little juice from the baking sheet to each bowl. Divide the onions, cucumber and tomato evenly between the bowls and, if necessary, garnish with parsley leaves. Serve with a lemon wedge and crispy pita chips or hot pita, if using.
Nutritional information
Calories: 482; Total fat: 25 g; Saturated fat: 3 g; Cholesterol: 141 mg; Sodium: 1189 mg; Carbohydrates: 33 g; Dietary fiber: 11 g; Sugar: 4 g; Proteins: 31 g.
From recipe editor Ann Maloney.
