This fun assortment of flavorful nibbles is ideal for summer entertaining. End the meal with frozen yogurt or a fruit salad of halved fresh cherries and pieces of watermelon.
Recipe information
Yield
Makes 4 to 6 servings
Ingredients
Hummus:
Shrimp, olive, and tomato salad:
Cucumber, yogurt, and feta salad:
Preparation
For 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.
For 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.
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.
Step 7
- Greek-style yogurt is a thick yogurt; sold at some supermarkets and at specialty foods stores (such as Trader Joe's and Whole Foods markets) and Greek markets.
