Holidays = parties = dips. And bringing along a classic dip that you know everyone will like is a sure-fire bet. It’s also fun to add a little something extra to that kind of dip, something that will be just different enough to make people ask you for your recipe.
It occurred to me that shrimp hummus would be that kind of instant-classic/fresh-angle party dish that would be easy to make in a hurry. Tiny wild shrimp are fairly easy to find in the canned seafood section of any grocery store, and so far, they’ve been a welcome ingredient in everything I’ve thought to put them in. Hummus turned out to be another shrimp-friendly idea. (Note: The Trader Joe’s line of canned seafood is packaged in BPA-free cans.)
Hmmm…I wonder what would happen if you went with smoked salmon instead of shrimp? Hummus variations are endless!
2 T. extra-virgin olive oil
3-4 cloves garlic, chopped
1 cup chickpeas, drained
2 T. tahini
Juice of 1/2 lemon
1/4 to 1/2 tsp. sea salt
1/2 to 1 tsp. ground cumin, depending on how much you like cumin (I like a lot of cumin!)
1 tsp. sweet paprika
5 oz. can of tiny shrimp
Sliced raw veggies for serving
Organic corn chips or multi-grain chips for serving (if you want to keep it gluten-free, go with the corn chips)
Drizzle the oil into a small saucepan and heat over medium-low heat for 1 minute. Add garlic and sautée for about 2 minutes or until garlic is fragrant and just starting to turn golden. Don’t let the garlic brown!
Remove garlic from heat and pour the garlic and oil into a food processor. Add remaining ingredients (except for the veggies and chips, of course) and process until smooth. If the mixture seems too stiff and chunky, add a tablespoon of water or more extra-virgin olive oil. I prefer to use Eden chickpeas – their canned beans are BPA-free – and I add the reserved liquid from the can of chickpeas to smooth out the hummus. Taste the hummus to see if you’d like to add more salt, spices, or lemon.
Serve with veggies or chips and enjoy!