Ingredients
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
Description
This Fun Assortment Of Flavorful Nibbles Is Ideal For Summer Entertaining.
Bon Appetit Magazine
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