Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 16 ounces garbanzo beans, drained (chickpeas)
• 2 tablespoons fresh lemon juice
• 2 tablespoons water
• 2 tablespoons extra virgin olive oil, plus additional for drizzling
• 2 garlic cloves, peeled
• 2 teaspoons ground cumin
• 1 teaspoon paprika, plus additional for sprinkling
• 2 tablespoons chopped fresh italian parsley
• 16 cooked large shrimp (peeled deveined, tails intact)
• 16 unpitted kalamata olives
• 1 cup diced seeded tomato (about 3 medium)
• 2 tablespoons extra virgin olive oil
• 1 tablespoon packed finely grated lemon peel
• 1 tablespoon fresh lemon juice
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/2 unpeeled english cucumber, thinly sliced into rounds
• 1/2 cup plain nonfat yogurt (preferably greek-style) or 1/2 cup low-fat yogurt, whisked to loosen (preferably greek-style)
• 3/4 cup crumbled feta cheese (about 3 ounces)
• 1 teaspoon dried oregano or 1 teaspoon mint
• 2 lemons, cut into wedges
• 4 -6 pita breads

Recipe

• 1 hummus:.
• 2 place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.
• 3 combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth.
• 4 transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.
• 5 sprinkle reserved garbanzo beans over.
• 6 (* do ahead: can be made 1 day ahead. cover and chill. let stand at room temperature 1 hour before using.).
• 7 drizzle hummus lightly with oil and sprinkle lightly with paprika.
• 8 shrimp, olives and tomato salad:.
• 9 combine all ingredients in medium bowl and toss to blend.
• 10 season to taste with salt and pepper.
• 11 (** do ahead: can be made 4 hours ahead. cover and refrigerate.)
• 12 cucumber, yogurt, & feta salad.
• 13 arrange cucumber slices on plate; sprinkle with salt and pepper.
• 14 spoon yogurt over.
• 15 sprinkle with feta cheese and oregano.
• 16 (*** do ahead: can be made 1 hour ahead. cover and refrigerate.)
• 17 arrangement:.
• 18 place marinated artichokes in small bowl.
• 19 arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.
• 20 garnish with lemon wedges.
• 21 toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.