Saturday, October 15, 2011

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

The Hummus Recipes Kitchen (The home of Hummus Recipes & Delicious Middle Eastern Recipes) invites you to try Meze Platter: Hummus, Shrimp Salad, Cucumber Salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Meze Platter: Hummus, Shrimp Salad, Cucumber Salad.

Prep Time: 20 mins
Total Time: 20 mins
Servings: 4-6


16 ounces garbanzo beans, drained ( chickpeas)
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

2 tablespoons chopped fresh Italian parsley
16 cooked large shrimp ( peeled deveined, tails intact)
16 unpitted kalamata olives
1 cup diced seeded tomatoes ( about 3 medium)
2 tablespoons extra virgin olive oil
1 tablespoon packed finely grated lemon peel
1 tablespoon fresh lemon juice

1 (6 ounce) jars marinated artichoke hearts, drained
1/2 unpeeled English cucumbers, thinly sliced into rounds
1/2 cup plain nonfat yogurt (preferably Greek-style) or 1/2 cup low-fat yogurt, whisked to loosen ( preferably Greek-style)
3/4 cup crumbled feta cheese ( about 3 ounces)
1 teaspoon dried oregano or 1 teaspoon mint
2 lemons, cut into wedges
4 -6 pita breads


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.

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.)

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.)

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.


More Hummus Recipes: 

Hummus Chicken Salad
Flatbread with White Bean Hummus, Caramelized Onions, Black Olives and Spanish White Anchovies
Roasted Red Bell Pepper Hummus Recipe
Tuna Kofte with Pomegranate Molasses-Mint Glaze with Crushed Spicy Hummus
Greek Hummus

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