• 32 medium uncooked shrimp, peeled and deveined (about 1 lb)
• 15½ oz canned chickpeas, rinsed and drained
• ½ cup plain fat free Greek yogurt
• 1 cup fresh parsley, flat leaf variety, loosely packed
• 2 tbsp fresh lemon juice
• 15 fresh mint sprigs.leaves, or more to taste (up to 20)
• 1 small garlic clove, sliced
• ¼ tsp ground cumin
• ⅛ tsp kosher salt, or to taste
• 1 pinch cayenne pepper
• 2 tbsp water, or as needed
• 4 heads endive, large, separated into 32 leaves
• 1 tbsp fresh dill, frais, for garnish

1. Bring a medium saucepan of water to a boil; add shrimp, remove from heat, cover and let sit for 5 minutes until cooked through. Drain shrimp; rinse with cool water.
2. In a food processor, combine chickpeas, yogurt, parsley, lemon juice, mint, garlic, cumin, salt, and cayenne; puree until smooth. (Add water as needed to thin hummus to desired consistency.)
3. Spoon or pipe some hummus onto each endive leaf; top with a shrimp and garnish with dill.
4. Serving size: 4 filled Shrimp with Green Hummus and Endive leaves!