Meze Platter with Hummus Shrimp Salad and Cucumber Salad

Ingredients

• 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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