Ingredients Jump to Instructions ↓

  1. 1 head peeled garlic cloves

  2. 1 (15-ounce) can white beans, rinsed and drained

  3. 1 (15-ounce) can water-packed artichoke hearts, strained

  4. 1/4 cup tahini (sesame paste)

  5. 1 tablespoon fresh lemon juice

  6. 2 large green tomatoes

  7. 1 jalapeno , seeded and minced

  8. 2 tablespoons chopped fresh cilantro leaves

  9. 2 tablespoons fresh lime juice

  10. Salt and ground black pepper

  11. 2 teaspoons olive oil

  12. 1 pound large shrimp, peeled and deveined

  13. 1/4 cup chopped scallions , as optional garnish

Instructions Jump to Ingredients ↑

  1. Flatbread, for serving Preheat oven to 400 degrees F. Wrap garlic cloves in foil and roast 15 minutes, until tender.

  2. 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.

  3. In a large bowl, combine tomatoes, jalapeno, cilantro, and lime juice. Season, to taste, with salt and black pepper.

  4. Heat oil in a large skillet over medium heat. Add shrimp and cook 3 minutes, until cooked through or opaque.

  5. 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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