Greek Hummus Nachos Recipes

GREEK HUMMUS NACHOS

Greek Hummus Nachos image

Here's a snack that couldn't be simpler! Purchased hummus and pita chips make tasty Mediterranean nachos in 20 minutes.

Provided by Betty Crocker Kitchens

Categories Snack

Time 20m

Yield 8

Number Of Ingredients 8

Ingredients

4 cups salted pita chips
1 container (8 oz) roasted red pepper hummus
1/2 cup chopped cucumber
1 plum (Roma) tomato, seeded, chopped
1/4 cup chopped pitted kalamata olives
1/4 cup crumbled feta cheese (1 oz)
1 tablespoon chopped fresh oregano leaves
1 teaspoon finely shredded lemon peel, if desired

Steps:

Heat oven to 400°F. Arrange pita chips on heatproof serving platter. Dollop hummus over chips. Top with cucumber, tomato, olives and cheese. Bake about 4 minutes or until hummus is warm.
Sprinkle oregano and lemon peel over hot nachos. Serve immediately.

Nutrition Facts : Calories 130, Carbohydrate 13 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 390 mg, Sugar 2 g, TransFat 0 g

GREEK NACHOS

Greek Nachos image

Provided by Food Network

Categories appetizer

Time 35m

Yield 8 to 10 servings

Number Of Ingredients 15

Ingredients

1 cup plain whole-milk Greek yogurt
3 tablespoons lemon juice
1 tablespoon honey
1 teaspoon garlic powder
1/4 teaspoon cayenne pepper
Six 5-inch pita rounds
3 tablespoons olive oil
1 1/2 teaspoons paprika
1 teaspoon kosher salt
1 1/2 cups crumbled feta cheese
1 large red bell pepper, chopped
1 medium red onion, finely chopped
1 medium tomato, chopped
3/4 cup sliced kalamata olives
3 tablespoons thinly sliced chives

Steps:

For the dressing: Whisk together the yogurt, lemon juice, honey, garlic powder and cayenne until smooth.
For the nachos: Preheat the oven to 400 degrees F.
Cut each pita into 8 wedges. Arrange the pita wedges in a single layer on an aluminum foil-lined rimmed baking sheet. Brush the pita wedges with the oil and sprinkle with the paprika and salt. Bake until crisp, 10 to 12 minutes.
Remove the pita wedges from the oven. Increase the heat to a high broil. Sprinkle the wedges with the feta, bell pepper and red onion. Broil until the cheese starts to melt, about 3 minutes.
Sprinkle the wedges with the tomato, olives and chives. Transfer the dressing to a squeeze bottle or spoon into a plastic ziptop bag and snip 1 corner to make a small hole. Drizzle the nachos with your desired amount of dressing. Reserve any remaining dressing for another use.

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