pita chips, feta, tomatoes, Kalamata olives, lettuce, olive oil, chickpeas, garlic, lemons, tahini, Greek yogurt, cucumber, dill
Look, nachos are delicious. But sometimes your basic all-cheese or hearty fully-loaded nachos get boring. Sour cream and guac and carne asada are great, but we wouldn’t mind mixing things up every once in a while.
Enter: Mediterranean nachos. This tasty take on the cheesy Mexican/Mexican-American/Tex-Mex snack is full of amazing flavors like tahini, feta, Kalamata olives, and more. So when you’re looking to switch up your nacho game, go Mediterranean!
1 bag of pita chips (about 80 chips)
½ cup feta cheese, crumbled
⅔ cup tomatoes, diced
½ cup Kalamata olives, chopped
⅔ cup romaine lettuce, shaved
4 tablespoons extra virgin olive oil
1 can chickpeas
4 garlic cloves, crushed
Juice of 2 lemons
3 tablespoons tahini
Sea salt, to taste
4–5 ice cubes
1 cup 2% Greek Yogurt
1 small cucumber, half finely diced, half diced small
Black pepper, to taste
1 sprig dill, finely chopped
To Make the Hummus
Drain the chickpeas (and de-skin them, if you choose, for creamier hummus).
Blend in a food processor, dropping in the ice cubes one by one. (This helps create a very smooth texture).
Once blended, put the mixture in a bowl and add the juice of one lemon, 2 crushed garlic cloves, and 2 tablespoons of olive oil. Mix well.
Add water, a little at a time, if you want a thinner consistency.
To Make the Tzatziki
In a bowl, combine the Greek yogurt, the rest of the garlic, the remainder of the lemon juice, the dill, a pinch of sea salt and black pepper, the finely diced cucumbers, and 2 tablespoons of olive oil. Mix well.
To Make the Nachos
Top the pita chips* with a drizzling of the hummus. Add a healthy dollop of the tzatziki and sprinkle with the remaining cucumbers, lettuce, olives, tomatoes, and feta. Serve and enjoy!
If you want your nachos warm and a little melty, pre-warm your pita chips in the oven or even the microwave until they are just-hot. Then, add your hummus and toppings.