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Meze Platter Hummus Shrimp Salad Cucumber Salad Recipe

Transport your taste buds to the Mediterranean with this vibrant and flavorful Mezze Platter! Perfect for summer entertaining or a light yet satisfying lunch, this recipe features creamy homemade hummus, a zesty shrimp salad, a refreshing cucumber salad, and warm pita bread. Impress your guests with this elegant and easy-to-assemble spread, inspired by Bon Appetit magazine (August 2009).

Prep Time 25 mins
Cook Time 20 mins
Calories 619.2 kcal
Protein 51g
Rating 5.0 (1 Reviews)
Meze Platter Hummus Shrimp Salad Cucumber Salad

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Meze Platter Hummus Shrimp Salad Cucumber Salad

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How to Make Meze Platter Hummus Shrimp Salad Cucumber Salad

  1. **Hummus:**
  2. Reserve 1 tablespoon of garbanzo beans for garnish.
  3. Combine 1 cup cooked garbanzo beans, 2 tablespoons lemon juice, 2 tablespoons water, 2 tablespoons olive oil, 1 clove minced garlic, 1 teaspoon ground cumin, and 1 teaspoon paprika in a food processor. Blend until completely smooth.
  4. Transfer hummus to a small bowl.
  5. Season with salt, pepper, and a pinch of crushed red pepper flakes to taste.
  6. Sprinkle the reserved garbanzo beans over the top.
  7. Drizzle with a small amount of olive oil and sprinkle with extra paprika.
  8. **Shrimp, Olive & Tomato Salad:**
  9. In a medium bowl, combine 1 cup cooked shrimp (peeled and deveined), 1/2 cup Kalamata olives (halved), 1/2 cup chopped cherry tomatoes, 1/4 cup chopped red onion, 2 tablespoons olive oil, 1 tablespoon lemon juice, and salt and pepper to taste. Toss gently to combine.
  10. **Cucumber, Yogurt & Feta Salad:**
  11. Arrange thin slices of 1 cucumber on a plate.
  12. Sprinkle with salt and pepper.
  13. Top with 1/2 cup plain Greek yogurt.
  14. Sprinkle with 1/4 cup crumbled feta cheese and 1 teaspoon dried oregano.
  15. **Assembly:**
  16. Arrange marinated artichoke hearts (1 cup) in a small bowl.
  17. Arrange the bowls of hummus, shrimp salad, and marinated artichokes, along with the cucumber salad, on a large platter.
  18. Garnish with lemon wedges.
  19. Toast pita bread (4 pieces) until lightly golden. Cut into wedges and arrange on the platter.
  20. Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

51 g

Sugar

27g

Fat

33g

Carbs

26g

Recipe Categories (Choose a category and find related recipes!)

Starters Appetizers & Snacks Salads Lunch Main Dish / Dinner Side Dishes Seafood Shrimp Recipes Bean & Lentil Recipes European Mediterranean Healthy Summer Recipes 30 Minutes Or Less

Recipe Tags (Choose a tag and find related recipes!)

Weeknight 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Appetizers Salads Beans Eggs Dairy Seafood American Greek European No Cook Finger Food Shrimp Cheese Chick Peas Garbanzos Shellfish Brunch Taste Mood Savory Presentation Served Cold Technique