These Greek Nachos with Hummus are topped with crumbly feta cheese, cherry tomatoes, pepperoncini, Kalamata olives and a tangy tzatziki sauce. They make a perfect party appetizer!
Cut the 1 medium cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap the grated cucumber in paper towels or a clean dish towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add 2 cloves garlic, 1 Tablespoon lemon juice, 2 teaspoons white wine vinegar, 1 Tablespoon olive oil, 1 ¼ cups plain Greek yogurt and a pinch of salt and pepper. Mix to combine. Set aside for at least 20 minutes for the flavors combine.
Preheat oven to 350 degrees.
Place 3 pieces pita bread wedges on a baking sheet and season with 1 teaspoon cumin and a pinch of salt and pepper. Drizzle with olive oil and bake for 10-12 minutes, until crisp. Place on a plate or large platter.
To build your nachos, start with the pita chips on the bottom and top with ¾ cup hummus, tzatziki, 1 cup feta cheese, 1/2 cup Kalamata olives, ½ cup cherry tomatoes, ½ cup pepperoncinis, 1/4 red onion and ¼ cup flat leaf parsley. Enjoy!
Notes
*** You can also use store bought tzatziki sauce in this recipe. Variations
Add some protein to your nachos by topping them with some browned ground lamb or sliced cooked chicken breasts.