Roasted Garlic Hummus, Shrimp, Asparagus & Toasted Tortillas Bowls

This hummus and shrimp salad bowl is not your typical salad bowl but it’s oh-so-delish.  I love the garlicky creaminess of hummus with a few dashes of heat from the hot sauce. And it pairs perfectly with these tortilla chips I made.  Just cut a large tortilla in 8th’s, brush with extra virgin olive oil that was mixed with a tablespoon of lemon juice then a few dashes of lemon pepper and under the broiler for a minute or two. I just like the tops of mine a bit crispy but the backs soft. They make great spoons for the hummus.

roasted garlic hummus salad bowl

The asparagus were drizzled with extra virgin olive oil and I squeezed a half of a lemon over them, then under the broiler they went.  I warmed them just enough to merge the flavors–it’s a matter of taste. Toss in some avocado slices drizzled with lemon juice to prevent browning and add a bit of zing. Tuck in some lettuce, I used baby romaine,  and add in your cooked shrimp. I just used the veggies I had on hand but sliced red pepper would be a tasty dipper for the hummus and also balance out the color in the salad bowl.  I had some organic grape tomatoes and I tossed them in too. I could eat them like candy.

I must confess I had a side of homemade seafood sauce to dip the shrimp in. And yes, it had LOTS of horseradish in it.

veggies for roasted garlic hummus salad bowl

Roasted Garlic Hummus, Shrimp, Asparagus & Toasted Tortillas Bowls

Rating: 51

Yield: 2 3/4 to 3 cups


  • 1 large garlic head, stem end trimmed by 1/2 inch
  • 1 teaspoon olive oil
  • 1/2 teaspoon kosher salt
  • 8-10 dashes hot sauce (optional)
  • 2 garlic cloves crushed
  • 2 cups canned chickpeas. Drain the liquid and reserve to thin the dip.
  • 1 1/2 teaspoons kosher salt
  • 1/3 cup tahini (sesame paste)
  • 6 tablespoons freshly squeezed lemon juice (2 lemons)
  • 2-3 tablespoons water or liquid from the chickpeas to give it the consistency you like.


  • Preheat the oven to 500 degrees Fahrenheit.
  • Drizzle the olive oil on the garlic and rub on the bulb then place the head, cut-side up, in a small baking dish. Season the garlic with salt. Place the baking dish in the oven and roast the garlic head for about 30 minutes. The garlic should be a golden brown on the top and you should be able to easily pierce the cloves with the tip of a sharp knife. Remove the baking dish from the oven and allow the garlic to cool. Once the garlic is cool enough to handle, squeeze the roasted garlic out from the skins and mash in a small bowl, drop in the 8-10 dashes of the hot sauce and mix it. I used my small food processor to puree it. Set aside to be swirled into the hummus when it's done.
  • Turn on the food processor and drop the 2 garlic cloves down the feed tube; process until they're minced. Add the rest of the ingredients and process until the chickpeas are pureed. Taste and adjust for seasoning. Before you chill the hummus, swirl the roasted garlic and hot sauce onto the top of it. Serve chilled or at room temperature

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