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1
In a bowl, whisk the chickpea flour and water until smooth.
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2
Whisk in the 1 tablespoon of olive oil and the salt.
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3
Cover and let stand at room temperature for at least 1 hour.
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4
Heat 1/2 teaspoon of olive oil in an 8-inch nonstick skillet.
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5
Pour in about 1 1/2 tablespoons of the chickpea batter, tilting the skillet to distribute the batter evenly.
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6
Cook over moderate heat until browned and crisp on the bottom, about 2 minutes.
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7
Turn the cracker and brown the bottom, about 20 seconds.
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8
Transfer the cracker to a plate.
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9
Repeat with the remaining batter to make 5 more crackers.
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10
Peel and devein 18 of the shrimp; reserve the shells.
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11
Cut the remaining unpeeled shrimp into 1/2-inch pieces.
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12
In a medium saucepan, heat the vegetable oil until shimmering.
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13
Add the shrimp pieces and the reserved shrimp shells and cook over high heat, stirring, until starting to brown, about 1 minute.
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14
Add the shallot and cook, stirring, until fragrant, about 1 minute.
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15
Add the tomato paste and cook, stirring, until shiny, about 1 minute.
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16
Add the cognac and boil for 1 minute.
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17
Add 2 cups of water and bring to a boil.
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18
Reduce the heat to moderately low and simmer for 12 minutes.
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19
Transfer the contents of the saucepan to a food processor and process until the shells are finely ground.
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20
Pass the jus through a fine strainer into the saucepan.
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21
Boil the jus over high heat until reduced to 1/2 cup, about 7 minutes.
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22
In a blender, puree the chickpeas with 3 tablespoons of water until smooth.
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23
Whisk the puree into the reduced shrimp jus and season with salt.
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24
Cook over moderate heat, stirring, until heated through.
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25
In a large skillet, heat the olive oil.
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26
Add the shelled shrimp and cook over moderate heat, turning a few times, until just white throughout, about 3 minutes.
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27
Season lightly with salt and generously with pepper.
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28
To serve, ladle the shrimp hummus into shallow bowls.
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29
Place the shrimp in the bowls, drizzling the peppery oil from the skillet around the shrimp.
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30
Arrange a chickpea cracker alongside the shrimp and serve.
