Humming along
Creamy hummus and broiled shrimp are the foundation for a quick dinner bowl
For years, I relegated hummus to the dip bowl. I scooped up the storebought 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 flavors, ramping up the lemon or garlic to suit my mood — adding heat with a pinch of crushed red pepper flakes.
As hummus’ popularity soared in the mid-2000s, I started reading about the varied ways to use it. I joined the fan club and began spreading it on sandwiches and wraps. I used it to make toasts topped with avocado slices and tomato. I added it to egg and chicken salads in place of mayonnaise. I scooped a bit on top of broiled pork just before serving.
These days, when I’m looking 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 favorite version of hummus, put a generous amount in a shallow bowl, top with broiled shrimp and a selection of fresh vegetables, and dig in.
Together the creamy hummus and well-seasoned shrimp are a luscious combination. The crisp vegetables offer a balance to that richness.
If you’re making your own hummus, you can keep it classic or consider the many variations folks have tried.
What’s 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. Other proteins, such as broiled chicken, are a great option as well.
Want to make life even a bit easier? Store-bought hummus has come a long way, so if you have a favorite brand, buy it and use that instead. Serve the bowl with crispy pita chips or warm, fresh pita, if you like.