Meze Platter With Hummus, Shrimp Salad, And Cucumbe

Name: Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 15- to 16-ounce can garbanzo beans (chickpeas), drained; 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; 16 cooked peeled large shrimp with tails left intact; 16 unpitted Kalamata olives; 1 cup diced seeded tomatoes (about 3 medium); 2 tablespoons chopped fresh Italian parsley; 2 tablespoons extra-virgin olive oil; 1 tablespoon (packed) finely grated lemon peel; 1 tablespoon fresh lemon juice; 1/2 unpeeled English hothouse cucumber, thinly sliced into rounds; 1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen; 3/4 cup crumbled feta cheese (about 3 ounces); 1 teaspoon dried oregano or mint; 1 6-ounce jar marinated artichoke hearts, drained; 2 lemons, cut into wedges; 4 to 6 pita breads

Servings: persons

1 15- to 16-ounce can garbanzo beans (chickpeas), drained
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
16 cooked peeled large shrimp with tails left intact
16 unpitted Kalamata olives
1 cup diced seeded tomatoes (about 3 medium)
2 tablespoons chopped fresh Italian parsley
2 tablespoons extra-virgin olive oil
1 tablespoon (packed) finely grated lemon peel
1 tablespoon fresh lemon juice
1/2 unpeeled English hothouse cucumber, thinly sliced into rounds
1/2 cup plain nonfat or low-fat yogurt (preferably Greek-style*), whisked to loosen
3/4 cup crumbled feta cheese (about 3 ounces)
1 teaspoon dried oregano or mint
1 6-ounce jar marinated artichoke hearts, drained
2 lemons, cut into wedges
4 to 6 pita breads

1
Place 1 tablespoon garbanzo beans in small bowl and reserve for garnish. Combine remaining garbanzo beans, lemon juice, 2 tablespoons water, 2 tablespoons oil, garlic, cumin, and 1 teaspoon paprika in processor and blend until smooth. Transfer to small bowl. Season to taste with salt and pepper. Sprinkle reserved garbanzo beans over. DO AHEAD:
2
Drizzle hummus lightly with oil and sprinkle lightly with paprika.
3
Combine all ingredients in medium bowl and toss to blend. Season to taste with salt and pepper. DO AHEAD:
4
Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD:
5
Place marinated artichokes in small bowl. Arrange bowls of hummus, shrimp salad, and artichokes and plate with cucumber salad on large platter. Garnish with lemon wedges.
6
Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salads and serve.

788

kcal

Calories

Fat

Carbs

110

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 21 ingredients. The key ingredients include: 1 15- to 16-ounce can garbanzo beans (chickpeas), drained, 2 tablespoons fresh lemon juice, 2 tablespoons water, 2 tablespoons extra-virgin olive oil plus additional for drizzling, and more.

Yes, Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions