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Recipes

Meze Platter with Hummus and Shrimp and Cucumber Salad

By Jill DupleixPhotography by Misha Gravenor
Image may contain Food Lunch Meal Dish Plant and Platter
Misha Gravenor Photography

Recipe information

  • Yield

    4 to 6 Servings

Ingredients

hummus

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

shrimp, olive, and tomato salad

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

cucumber, yogurt, and feta salad

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

Need to make a substitution?

Preparation

  1. hummus

    Step 1

    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. 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.

    Step 2

    Drizzle hummus lightly with oil and sprinkle lightly with paprika.

  2. shrimp, olive, and tomato salad

    Step 3

    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.

  3. cucumber, yogurt, and feta salad

    Step 4

    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.

    Step 5

    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.

    Step 6

    Toast pita breads in toaster, then cut into wedges. Arrange pita wedges on platter with salads and serve.

Explore Bon AppétitChickpeaBeanVegetableShrimpShellfishSeafoodCucumberEasyQuickWeeknight MealsStarterNut-FreeGluten-FreeDinner