Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad

Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad
Photo by Misha Gravenor

Ingredients

  • 16 unpitted Kalamata olives
  • plus additional for sprinkling
  • plus additional for drizzling
  • 1 15- to 16-ounce can garbanzo beans (chickpeas), drained
  • ½ unpeeled English hothouse cucumber
  • ¾ cup crumbled feta cheese
  • 2 tablespoons extra-virgin olive oil
  • + 16 more ingredients
    • 2 cloves garlic
    • 16 cooked peeled large shrimp with tails left intact
    • 1 cup tomatoes
    • 1 tablespoon fresh lemon juice
    • 2 teaspoons ground cumin
    • 1 teaspoon paprika
    • 2 tablespoons fresh Italian parsley
    • ½ cup plain nonfat or low-fat yogurt (preferably Greek-style*)
    • 2 tablespoons water
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons extra-virgin olive oil
    • 2 lemon
    • 1 6-ounce jar marinated artichoke hearts
    • 2 lemons
    • 6 pita breads
    • 1 teaspoon dried oregano or mint

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. ...

View full recipe at Epicurious

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