• 7971a117f1ddbefdc53bd55d8bd896e2

Mediterranean Nachos

I have to admit it—I’m a total nacho fiend. Whether I’m watching the game from the stands or on the couch at home, there are few things I find more satisfying than a plate of crunchy, cheesy nachos. I love playing around with different flavors, which is how I came up with my Mediterranean nachos—a healthier and more interesting riff on the classic dish. Preparing fresh hummus and tzatziki makes all the difference in this awesomely easy snack.

Prep
Cook
Serves 5people
Ingredients
1
(8-ounce) bag baked pita chips
2/3
cup thinly sliced romaine lettuce
1/2
cup kalamata olives, chopped
2/3
cup diced tomatoes
1/2
cup crumbled feta cheese
hummus
1
(15.5-ounce) can chickpeas
3
tbs tahini
4
to 5 ice cubes
juice of 1 lemon
2
cloves garlic, peeled and crushed
2
tbs extra virgin olive oil
tzatziki
1
cup reduced-fat (2%) plain Greek yogurt
2
cloves garlic, peeled and crushed
juice of 1 lemon
2
tbs extra virgin olive oil
1
sprig dill, finely chopped
1
small cucumber, half minced, half diced
sea salt and freshly ground black pepper
Directions
1.
Make the hummus: Drain the chickpeas, and skin them by placing them in a single layer on a paper towel and rubbing gently; the skins will come right off with your fingers. Place in a food processor with the tahini, blend, and then drop in the ice cubes one by one to create a very smooth texture. Transfer to a bowl, and add the juice of 1 lemon, 2 crushed garlic cloves, and 2 tablespoons olive oil. Mix well. If you want a thinner consistency (similar to nacho cheese or refried beans), stir in 1 tablespoon water.
2.
Make the tzatziki: Combine the Greek yogurt, 2 crushed garlic cloves, the juice of 1 lemon, and 2 tablespoons olive oil, the dill, minced cucumbers, and salt and pepper to taste in a bowl. Stir thoroughly so all ingredients are evenly incorporated.
3.
Lay out the pita chips on a tray or serving plate. Top with 3/4 cup of the hummus and 3/4 cup of the tzatziki, and sprinkle with the diced cucumbers, lettuce, olives, tomatoes, and feta. Serve immediately with any leftover hummus and tzatziki on the side.

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