Homemade Hummus & Blackened Shrimp and Grits with Crabcake Topper
Tiffany Haddish and Ryan Sickler pull up for real talk—stealing food, egg donation, wigs—and a cook-off double feature: silky homemade hummus and a Southern showstopper bowl of blackened shrimp & creamy grits crowned with a crabcake. Projects plugged, bowls emptied.
Homemade Hummus
Ingredients:
- Chickpeas, drained & rinsed
- Tahini
- Extra‑virgin olive oil (EVOO)
- Fresh lemon juice
- Garlic clove
- Sea salt
- Water (as needed)
- Paprika (for garnish)
- Carrots, celery, pita bread (for serving)
Steps:
- Add chickpeas, tahini, EVOO, lemon juice, garlic, and salt to a food processor or blender.
- Blend until very smooth, adding water as needed to loosen.
- Transfer to a plate; sprinkle paprika on top and serve with veggies and pita.
Blackened Shrimp & Grits with Crabcake Topper
Ingredients:
- Egg
- Mayonnaise
- Parsley, chopped
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Lemon juice
- Salt
- Fresh lump crab meat
- Saltine crackers, crumbled
- Bacon slices
- Jumbo shrimp, peeled & deveined
- Blackening seasoning
- Instant grits
- Water
- Shredded cheddar cheese
- Green onions (for garnish)
Steps:
- Whisk egg, mayonnaise, parsley, Dijon, Worcestershire, Old Bay, lemon juice, and a pinch of salt in a large bowl.
- Fold in crab meat and crushed saltines—do not overmix. Cover and refrigerate 30+ minutes.
- Portion crabcakes onto a greased baking sheet; bake 12–14 minutes at 450°F.
- Cook bacon in a skillet; remove bacon and reserve the rendered fat in the pan.
- Stir blackening seasoning into the hot bacon fat; sauté shrimp 1–2 minutes per side until opaque.
- Cook instant grits according to package directions with water. Off heat, stir in shredded cheddar.
- To serve: scoop grits into a bowl, top with blackened shrimp, then crown with a crabcake; garnish with sliced green onions.