Flatbread with Shrimp and White Bean Hummus

After making the white bean hummus yesterday and wondering if the flavors would seem more balanced if I made the whole recipe I decided to give it a shot.  Gotta say, this recipe is a huge pain in the butt for something that’s essentially fancy pizza.  They want you to make the flatbread, make hummus, cook shrimp, caramelize onions and melt leeks.  Good Lord.  I bought the flatbread.  I made the rest though.  Glad I made the hummus yesterday.  You can do the onions and leeks ahead too if you want.  I did them this afternoon so at least I had a little time to relax before my guest showed up for dinner.  Of course some of my relaxation time went toward making dinner for tomorrow night, but you’ll have to wait until tomorrow to hear about that.

So, my advice is to do this in parts.  Make the hummus the day before.  The flavors will be better.  Caramelize the onions and saute the leeks early in the day.  Start the onions first.  The recipe says you can get them done in 12 minutes, but that only works in Epicuriousland.  In a normal kitchen it takes about 45 minutes.  While the onions are caramelizing you’ll have time to slice, rinse and saute the leeks until they’re soft.  Roast the shrimp just before you’re ready for dinner.  I did mine in olive oil, garlic, salt and pepper.  Undercook them just a touch since they’ll be going back in the oven. 

I didn’t make subsitutions here.  I did leave out the lemon juice, but only because I forgot it.  I served the arugula on the side instead of on the flatbread.  Again, because I forgot.  I didn’t dice the onions or the leeks.  I like caramelized onions in ribbons and leeks in rounds so I cut them that way.  I think it’s prettier.  And I reduced the cheese by more than 2/3.  Use a good quality parmesan and you won’t need too much.  Still, the recipe remained in tact.  And it was good.

Good call on making up the whole thing.  The hummus didn’t taste nearly so sharp when served with everything else.  In fact, it was exactly right.  The onions are sweet and the leeks are green and the shrimp are actually just a touch neutral.  Yum.  I used flatbread instead of naan and saved myself a bunch of calories.  A friend and I split the flatbread you see above and had a little arugula salad on the side.  It was a filling dinner and left room for the yummy strawberry streusel that she brought!

It would be easy to cut this in smaller pieces and use it as a starter for some lovely Mediterranean meal.  The minus is that it has a lot of steps and takes a long time.  The plus is that you have enough of the toppings to get you through a couple of meals.  I’ll be eating this a couple of more times this week so parceled out it probably makes the time worth it.  You just have to be willing to put the time in to begin with.

Good? Definitely good.  And got a thumbs up from my guest also.
Easy? Not so much. It gets an intermediate. If I’d made the bread too it would be ‘difficult.’
Good for company? In a casual way. It’s kinda fancy, but not elegant.
Special shopping? Nope. Everything from the farmers’ market or the Kroger.

Flatbread with Shrimp and White Bean Hummus

Ingredients

For hummus:
5 to 6 garlic cloves, unpeeled
1 tablespoon extra-virgin olive oil
1 1/8 teaspoons kosher salt
1 (15-ounce) can white beans, rinsed and drained
2 tablespoons white vinegar
2 teaspoons fresh lemon juice
1 tablespoon tahini
1 teaspoon fresh rosemary, finely chopped

For caramelized onions:
2 teaspoons unsalted butter
2 medium Spanish onions, cut into medium dice
1 1/2 teaspoons sugar
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

For melted leeks:
2 tablespoons extra-virgin olive oil
4 leeks, white and light green parts only, washed and cut into medium dice
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

To serve:
1 tablespoon extra-virgin olive oil for brushing flatbread
1 lemon, halved lengthwise and very thinly sliced
1 pound small, sweet shrimp such as Caribbean Laughing Bird*, peeled and cooked
2-3 ounces Grana Padano or Parmigiano-Reggiano cheese, finely grated (about ½ cup)
3/4 teaspoon kosher salt
1 1/2 teaspoons fresh lemon juice
3/4 cup mixed micro greens, such as baby arugula

Directions

Make hummus:
Transfer garlic cloves to 6-inch square of foil, drizzle with 1 teaspoon olive oil, sprinkle with 1/8 teaspoon salt, and wrap tightly. Bake until tender, about 45 minutes. Unwrap and let cool. DO AHEAD: Roasted garlic can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Squeeze garlic cloves from skin into food processor. Add white beans, remaining 2 teaspoons olive oil, vinegar, lemon juice, tahini, rosemary, and remaining 1 teaspoon salt and purée until smooth, about 2 minutes. DO AHEAD: Hummus can be prepared ahead and refrigerated in airtight container up to 3 days.

Make caramelized onions:
In large, heavy saucepan over moderately low heat, melt butter. Add onions and sauté, stirring occasionally, until slightly transparent and starting to soften, about 2 minutes. Add sugar and 4 teaspoons water and sauté, stirring occasionally, until golden brown, 12 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Onions can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Make melted leeks:
In large, heavy saucepan over moderate heat, heat olive oil. Add leeks and sauté, stirring occasionally, until soft and translucent, about 8 minutes. Stir in salt and pepper, then transfer to medium bowl to cool. DO AHEAD: Leeks can be prepared ahead and refrigerated, in airtight container, up to 3 days.

Assemble and serve:
Position rack near bottom of oven and top with pizza stone or heavy baking sheet. Preheat oven to 450°F for 1 hour.

Brush each flatbread with olive oil and spread with hummus. Scatter onions and leeks over and top with lemon slices and shrimp. Scatter with cheese, then sprinkle with salt and lemon juice.

Transfer 1 or more flatbreads to preheated pizza stone and bake in batches until toppings are warmed through and cheese has melted, 6 to 8 minutes.

Transfer flatbreads to large cutting board and top with micro greens. Using very sharp knife, cut into 6 thin slices and serve immediately.

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One Response to “Flatbread with Shrimp and White Bean Hummus”

  1. 1womanskitchen Says:

    Turns out that this made a darn good wrap for lunch too. I left the cheese off.

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