Active Time
45 MIN
Total Time
1 HR 45 MIN
Yield
Serves : 6
© Akiko Ida & Pierre Javelle

How to Make It

Step 1    

In a bowl, whisk the chickpea flour and water until smooth. Whisk in the 1 tablespoon of olive oil and the salt. Cover and let stand at room temperature for at least 1 hour.

Step 2    

Heat 1/2 teaspoon of olive oil in an 8-inch nonstick skillet. Pour in about 1 1/2 tablespoons of the chickpea batter, tilting the skillet to distribute the batter evenly. Cook over moderate heat until browned and crisp on the bottom, about 2 minutes. Turn the cracker and brown the bottom, about 20 seconds. Transfer the cracker to a plate. Repeat with the remaining batter to make 5 more crackers.

Step 3    

Peel and devein 18 of the shrimp; reserve the shells. Cut the remaining unpeeled shrimp into 1/2-inch pieces. In a medium saucepan, heat the vegetable oil until shimmering. Add the shrimp pieces and the reserved shrimp shells and cook over high heat, stirring, until starting to brown, about 1 minute. Add the shallot and cook, stirring, until fragrant, about 1 minute. Add the tomato paste and cook, stirring, until shiny, about 1 minute. Add the cognac and boil for 1 minute. Add 2 cups of water and bring to a boil. Reduce the heat to moderately low and simmer for 12 minutes.

Step 4    

Transfer the contents of the saucepan to a food processor and process until the shells are finely ground. Pass the jus through a fine strainer into the saucepan. Boil the jus over high heat until reduced to 1/2 cup, about 7 minutes.

Step 5    

In a blender, puree the chickpeas with 3 tablespoons of water until smooth. Whisk the puree into the reduced shrimp jus and season with salt. Cook over moderate heat, stirring, until heated through.

Step 6    

In a large skillet, heat the olive oil. Add the shelled shrimp and cook over moderate heat, turning a few times, until just white throughout, about 3 minutes. Season lightly with salt and generously with pepper.

Step 7    

To serve, ladle the shrimp hummus into shallow bowls. Place the shrimp in the bowls, drizzling the peppery oil from the skillet around the shrimp. Arrange a chickpea cracker alongside the shrimp and serve.

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