Mediterrean Mezze

hummus
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
shrimp, olive, and tomato salad
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
cucumber, yogurt, and feta salad
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



Preparation
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 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.
· Drizzle hummus lightly with oil and sprinkle lightly with paprika.
shrimp, olive, 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, and 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.
· 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.From Bon Appetit, August 2009