These Mediterranean 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!
3pita pockets, cut into 8 wedges (or you can use store bought pita chips)
1tspcumin
Salt and pepper, to taste
Olive oil for drizzling
¾cupHummus
1cupfeta cheese, cut into small cubes
1/2cupKalamata olives, chopped
½cupcherry tomatoes, halved
½cupsliced pepperoncinis
1/4red onion, chopped
¼cupflat leaf parsley, chopped
Tzatziki:
2clovesgarlic minced
1Tbsplemon juice
2tspwhite wine vinegar
1Tbspextra virgin olive oil
1 ¼cupsplain Greek yogurt
1medium cucumber
Salt and pepper, to taste
Instructions
Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap in paper towels or a tea towel and squeeze to remove excess liquid.
Place cucumber in a bowl. Add remaining ingredients then mix to combine. Set aside for at least 20 minutes for the flavors combine.
Preheat oven to 400 degrees.
Place pita wedges on a baking sheet and season with cumin and salt and pepper. Drizzle with olive oil and bake for about 20 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 hummus, tzatziki, feta cheese, olives, tomatoes, pepperoncinis, onion and parsley.
Notes
You can also use store bought tzatziki sauce in this recipe.