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Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad


Meze Platter with Hummus, Shrimp Salad, and Cucumber Salad Recipe

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
Directions:
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