This is a collection of several easy recipes from Bon Appetit magazine, from which you can pick and choose to create a platter of Mediterranean appetizers. There is home-made hummus made from blending chickpeas, lemon juice, olive oil, garlic, and spices. The cumin and paprika are a nice addition, and the raw garlic gives the hummus some bite. There is a simple cucumber salad with sliced cucumbers, non-fat Greek yogurt, feta, and oregano. I roasted some red peppers and also served store-bought marinated artichoke hearts, olives, and toasted pita bread. There is a shrimp salad recipe too, but I skipped this since I was serving shrimp as a main course.
Link to recipes here.