Greek Nachos with Creamy Hummus
Servings: 3
Craving Greek food but wanting nachos…Greek Nachos with Creamy Hummus is the perfect Greek/Mexican fusion…you get the best of both worlds in one fun dish.
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Ingredients
For the Hummus:
- 1 19 ounce can of chickpeas. (rinsed & drained)
- 3 tbsp tahini paste
- 1/3 cup greek yogurt
- 2 tsp greek seasoning
- 2 tbsp olive oil
- 1/8 cup water
- 2 tbsp olive oil (for drizzle)
- 1/2 cup chopped Kalamata olives (for topping)
For the Nachos:
- 1 250 gram bag of tortilla chips
- 4 canned artichoke hearts (chopped)
- 2 cups herb & garlic cheese blend (shredded)
- 1/2 cup feta cheese (shredded)
- 1/2 cup sliced kalamata olives
- 2 ounces fresh spinach (finely chopped)
- 2-3 fresh tomatoes (diced)
Instructions
To make the Hummus:
- Use a blender or food processor.
- Combine the chickpeas, tahini paste, yogurt, greek seasoning, olive oil and water.
- Blend until smooth (add more water to make your desired consistency).
- Place in a bowl.
- Drizzle with olive oil and chopped olives.
- Place in fridge till ready to use.
To make the Nachos:
- Preheat oven to 375º F.
- Place tortilla chips in a cast iron skillet (or heat proof dish).
- Layer on the herb & garlic cheese.
- Layer on the feta cheese.
- Layer on the chopped artichokes.
- Place in oven and bake until cheese is melted (app. 15 minutes).
- When done, remove from oven and garnish with sliced olives, diced tomatoes and fresh spinach.
- Serve with hummus.
- ENJOY!!
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