Meze Platter with Hummus and Shrimp and Cucumber Salad

Name: Meze Platter with Hummus and Shrimp and Cucumber Salad
Yield: 4 to 6 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

By Jill DupleixPhotography by Misha Gravenor

June 8, 2009

Image may contain Food Lunch Meal Dish Plant and Platter

Misha Gravenor Photography

Recipe notes