Meze Platter With Hummus, Shrimp Salad, And Cucumber Salad

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Epicurious
Nutrition per serving    (USDA % daily values)
CAL
621
FAT
80%
CHOL
31%
SOD
89%

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Ingredients for 4 servings

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

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