Creamy hummus and broiled shrimp are the foundation for a quick dinner bowl

Ann Maloney

THE WASHINGTON POST – For years, I relegated hummus to the dip bowl. I scooped up the store-bought combination of chickpeas and tahini with crisp vegetables or warm pita. Then, I began making my own and was delighted with how easy it was to vary the flavours.

These days, when I look for a super-easy supper, I turn it into a foundational element of a bowl. This shrimp and hummus bowl is just about as simple a dish as you can make. Whip up a batch of your favourite hummus, put a generous amount in a shallow bowl, top with broiled shrimp and a selection of fresh vegetables, and dig in.

If you are making your own hummus, you can keep it classic or consider the many variations folks tried.

What is great about bowls like this one is that you can make each component, place it in a separate container in the refrigerator and then build a bowl when you’re ready to eat. The shrimp are tasty warm or chilled.



30 minutes

Four to six servings

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 chicken.


For the hummus

Three cloves garlic

Three-quarter cup tahini

Three-quarter cup water

One-quarter cup fresh lemon juice, or more to taste

Half teaspoon crushed red pepper flakes, or more to taste

Half teaspoon kosher salt, or more to taste

Half teaspoon ground cumin

Two cans chickpeas, rinsed and drained

One tablespoon extra-virgin olive oil, plus more as needed

For the shrimp

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

Two cloves garlic, grated or minced

One teaspoon ground cumin

One teaspoon sweet paprika

Quarter teaspoon cayenne pepper

Quarter teaspoon kosher salt

One-and-a-half pounds peeled/deveined tail-off shrimp

For assembly

Quarter cup thinly sliced red onion

One medium cucumber, halved lengthwise and sliced

One pint cherry tomatoes, halved


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. Add the chickpeas; process on high until smooth.

With the processor on low, stream in the olive oil, adding until the hummus is at the desired consistency. Taste and add additional lemon, pepper flakes or salt, if needed, and pulse to incorporate.

Make the shrimp

Set the oven rack five to six 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 four to five 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 six per bowl – and some juice from the baking sheet in each bowl. Scatter onions, cucumber and tomato evenly among the bowls.

Serve with a lemon wedge or warm pita.

Nutrition (Based on six servings) Calories: 482; Total Fat: 25g; Saturated Fat: 3g; Cholesterol: 141mg; Sodium: 1189mg; Carbohydrates: 33g; Dietary Fibre: 11g; Sugar: 4g; Protein: 31g.