Meze platter with hummus, shrimp salad, and cucumber salad
Indulge in a delectable meze platter featuring creamy hummus, succulent shrimp salad, and refreshing cucumber salad - a culinary delight for your taste buds!
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 90g)
- 1 teaspoon dried oregano or mint
- 1 6-ounce jar marinated artichoke hearts, drained
- 2 lemons, cut into wedges
- 4 to 6 pita breads
Instructions:
- Put 1 tablespoon of chickpeas into a small bowl for decoration. Mix the rest of the chickpeas with lemon juice, 2 tablespoons of water, 2 tablespoons of oil, garlic, cumin, and 1 teaspoon of paprika in a food processor until it becomes a smooth paste. Transfer the mixture into a small bowl. Season with salt and pepper according to your taste. Sprinkle the reserved chickpeas on top. Preparation can be done a day before. Cover and refrigerate. Let it sit at room temperature for 1 hour before serving.
- Drizzle a small amount of oil over the hummus and lightly sprinkle with paprika.
- Combine all the ingredients in a medium bowl and mix well. Season with salt and pepper to your preference. Preparation can be done 4 hours before. Cover and put in the fridge.
- Place slices of cucumber on a plate; season with salt and pepper. Pour yogurt on top. Sprinkle with feta cheese and oregano. Preparation can be done 1 hour before. Cover and refrigerate.
- Place marinated artichokes in a small bowl. Display bowls of hummus, shrimp salad, and artichokes on a large platter. Accompany with cucumber salad and garnish with lemon wedges.
- Toast pita bread in a toaster, then cut them into wedges. Place the pita wedges on a platter alongside the salads and serve.
Summary:
- Calories: 2412 kcal
- Fat: 113 g
- Protein: 96 g
- Carbs: 292 g
- Potassium: 2334 mg
- Magnesium: 405 mg