Recipe Review: Meze Platter with Hummus, Cucumber Salad, Roasted Red Peppers, Artichokes, and Olives

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.


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