Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Ingredients

HUMMUS

• 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

SHRIMP SALAD

• 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

CUCUMBERS

• 1 (6 ounce) jar marinated artichoke hearts, drained

• 1/2 unpeeled English cucumber, thinly sliced into rounds
• 1/2 cup plain nonfat yogurt or low-fat yogurt, whisked to loosen (preferably Greek-style)
• 3/4 cup crumbled feta cheese (about 3 ounces)
• 1 teaspoon dried oregano or mint
• 2 lemons, cut into wedges
• 4-6 pita breads

Directions

1. 1

   HUMMUS:.

2. 2

   Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish.

3. 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. 4

   Transfer to small bowl; season to taste with salt, pepper & crushed red pepper flakes for that extra kick.

5. 5

   Sprinkle reserved garbanzo beans over.

6. 6

   (* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.).

7. 7

   Drizzle hummus lightly with oil and sprinkle lightly with paprika.

8. 8

   SHRIMP, OLIVES AND TOMATO SALAD:.

9. 9

   Combine all ingredients in medium bowl and toss to blend.

10. 10

    Season to taste with salt and pepper.

11. 11

    (** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.)

12. 12

    CUCUMBER, YOGURT, & FETA SALAD.

13. 13

    Arrange cucumber slices on plate; sprinkle with salt and pepper.

14. 14

    Spoon yogurt over.

15. 15

    Sprinkle with feta cheese and oregano.

16. 16

    (*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.)

17. 17

    ARRANGEMENT:.

18. 18

    Place marinated artichokes in small bowl.

19. 19

    Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter.

20. 20

    Garnish with lemon wedges.

21. 21

    Toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.