Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad Recipe

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.

No additional tips available.

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

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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.

Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad

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