Contact
Privacy

Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad - garbanzo beans

You may also like
Wallpapers HDFamous QuotesSong Lyrics & Chords
Categories:
garbanzo beans lemon juice water extra-virgin olive oil garlic ground cumin paprika shrimp olives tomatoes fresh Italian parsley extra-virgin olive oil lemon peel lemon juice hothouse cucumber nonfat Feta cheese oregano hearts lemons pita breads
Viewed: 39 - Published at: 8 years ago

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

Method

  • 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:
  • 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:
  • Arrange cucumber slices on plate; sprinkle with salt and pepper. Spoon yogurt over. Sprinkle with feta cheese and oregano. DO AHEAD:
  • 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.

Related Posts:

You may also like:

Categories