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Meze Platter: Hummus, Shrimp Salad, Cucumber Salad Recipe

Meze Platter: Hummus, Shrimp Salad, Cucumber Salad Recipe

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Meze Platter: Hummus, Shrimp Salad, Cucumber Salad

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Ingredients:

Serving

16 oz garbanzo beans, drained ( chickpeas)
2 tbsp fresh lemon juice
2 tbsp water
2 tbsp extra virgin olive oil, plus additional for drizzling
2 garlic cloves, peeled
2 tsp ground cumin
1 tsp paprika, plus additional for sprinkling
2 tbsp chopped fresh italian parsley
16 cooked large shrimp (peeled deveined , tails intact)
16 unpitted kalamata olives
1 cup diced seeded tomato (about 3 medium)
2 tbsp extra virgin olive oil
1 tbsp packed finely grated lemon peel
1 tbsp fresh lemon juice
1 (6 oz) jar marinated artichoke hearts, drained
1/2 unpeeled english cucumber, 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 oz)
1 tsp dried oregano or 1 tsp mint
2 lemons, cut into wedges
4 -6 pita breads

Directions:

HUMMUS:.
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.
SHRIMP, OLIVES AND TOMATO SALAD:.
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.)
CUCUMBER, YOGURT, & FETA SALAD.
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.)
ARRANGEMENT:.
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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	611.13 Kcal (2559 kJ)
Calories from fat	239.6 Kcal
		% Daily Value*
Total Fat	26.62g	41%
Cholesterol	145.65mg	49%
Sodium	696.2mg	29%
Potassium	407.28mg	9%
Total Carbs	65.97g	22%
Sugars	10.59g	42%
Dietary Fiber	3.23g	13%
Protein	24.43g	49%
Vitamin C	10.6mg	18%
Vitamin A	0.5mg	15%
Iron	4.2mg	23%
Calcium	246.5mg	25%

Amount Per 100 g
Calories	220.79 Kcal (924 kJ)
Calories from fat	86.56 Kcal
		% Daily Value*
Total Fat	9.62g	41%
Cholesterol	52.62mg	49%
Sodium	251.52mg	29%
Potassium	147.14mg	9%
Total Carbs	23.83g	22%
Sugars	3.82g	42%
Dietary Fiber	1.17g	13%
Protein	8.83g	49%
Vitamin C	3.8mg	18%
Vitamin A	0.2mg	15%
Iron	1.5mg	23%
Calcium	89mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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Recipe Tags

Weightwatchers Points

13.8

Points
16

PointsPlus

Good Points

saturated fat free

Bad Points

High in Sodium

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