Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Total Time
20mins
Prep
20 mins
Cook
0 mins

This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon. BonAppetit Magazine, August 2009 edition. The cumputer has been playing gmaes with me, please forgive the headings in the directions. ;)

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Ingredients

Nutrition

Directions

  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.