Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

Recipe by Manami
READY IN: 20mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • HUMMUS:.
  • 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, pepper & crushed red pepper flakes for that extra kick.
  • Sprinkle reserved garbanzo beans over.
  • (* DO AHEAD: Can be made 1 day ahead. Cover and chill. Let stand at room temperature 1 hour before using.).
  • Drizzle hummus lightly with oil and sprinkle lightly with paprika.
  • SHRIMP, OLIVES AND TOMATO SALAD:.
  • Combine all ingredients in medium bowl and toss to blend.
  • Season to taste with salt and pepper.
  • (** DO AHEAD: Can be made 4 hours ahead. Cover and refrigerate.)
  • CUCUMBER, YOGURT, & FETA SALAD.
  • Arrange cucumber slices on plate; sprinkle with salt and pepper.
  • Spoon yogurt over.
  • Sprinkle with feta cheese and oregano.
  • (*** DO AHEAD: Can be made 1 hour ahead. Cover and refrigerate.)
  • ARRANGEMENT:.
  • 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.
  • Toast pita breads in toaster, then cut into wedges; arrange pita wedges on platter with salads and serve.
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