One of my Greek friend in Scottsdale, Chris Katechis has given me his secret recipe for Hummus Spinach Dip with Shrimp. He is so creative, it looks delicious, and scrumptious.
Hummus Spinach Dip with Shrimp
15 oz can of Chickpeas with liquid or *dried Chickpeas
1/4 cup of lemon juice ( add more lemon if needed)
1/2 cup of tahini, at room temperature
1/2 tsp of salt
1/4 tsp of ground Cumin
Extra Virgin Olive Oil (add more if needed)
6 peeled of the garlic cloves
sprinkle with paprika
Fresh chopped baby spinach or 10 ounze frozen chopped spinach thawed and squeezed dry
1 pound medium or large (16-20 count) raw shrimp, peeled and deveined
4 tablespoon of olive oil
4 tablespoon of butter
Pinch red pepper flakes, optional
2 cloves garlic, minced
sea salt and freshly ground black pepper
1/2 cup dry white wine
juice of 1 lemon
In a food processor, puree the chickpeas with 1/2 cup of the reserved cooking water, 6 peeled off the garlic cloves. Add the cumin along with 1/2 cup of the tahini and 1/4 cup lemon juice and half of the spinach process until creamy. Season the hummus with salt and transfer to a serving plate.
In a large skillet, melt 2 tablespoons of butter and 2 tablesppons of olive oil over medium high heat. Sauté the garlic, and red pepper flakes (if using) until the garlic is translucent, about 3 to 4 minutes. Season the shrimp with salt and pepper; add them to the pan with the 1/2 cup dry white wine and squeeze lemon juice and cook until they have turned pink, about 2 to 3 minutes, stirring well. Remove the shrimp from the pan; set aside and keep warm. Serves well with pita bread.