Mediterranean Hummus Nachos
Rather than plain hummus and pita chips, step up your appetizer game and make these Mediterranean nachos with garlic-y spinach, tzatziki, olives, feta, and more!
Servings: 8 servings
Calories: 325kcal
Ingredients
For the Tzatziki:
- 1 cup shredded cucumber
- 1/4 teaspoon sea salt
- 1/2 teaspoon garlic powder
- 2 tablespoons chopped fresh dill
- 3/4 cup plain yogurt
- 1/2 lemon juiced
- 1/4 teaspoon ground black pepper
For the Garlic Spinach:
- 1 tablespoon olive oil
- 1 4 oz. container baby spinach
- 1 clove garlic minced
- Dash of sea salt and ground black pepper
To Serve:
- 1 7 oz. bag plain pita chips
- 1 10 oz container hummus
- 1-2 jarred roasted red peppers chopped
- 10-12 cherry tomatoes quartered
- 1/2 English cucumber sliced and quartered
- 1 oz. crumbled feta cheese
- 8-10 pitted kalamata olives halved
- Chopped parsley to garnish
Instructions
For the Tzatziki:
- Add the shredded cucumber to a colander and sprinkle with salt. Toss to coat. Set aside for 5 minutes. Then, gently squeeze the cucumber to remove some of the excess liquid.
- Transfer cucumber to a small bowl and stir in the garlic, yogurt, pepper, and lemon juice. Stir well to combine.
For the Garlic Spinach:
- Add olive oil to a non-stick skillet and turn on medium-high heat. Let it heat up for 1 minute then add the spinach. Cook for 1-2 minutes until it starts to wilt, then add the garlic, salt, and pepper. Cook for another 1-2 minutes until spinach is completely wilted. Turn off heat and set aside.
For the Nachos:
- Spread pita chips onto a large platter or baking pan. (I used a cookie sheet.) Top with spinach, tzatziki, hummus, red peppers, tomatoes, cucumber, feta, olives, and parsley.
- Serve!
Notes
To make these vegan, leave off the feta and use a plain non-dairy yogurt in the tzatziki!
Nutrition
Serving: 1/8 recipe | Calories: 325kcal | Carbohydrates: 41g | Protein: 12.5g | Fat: 14g | Saturated Fat: 2.5g | Polyunsaturated Fat: 11.5g | Cholesterol: 6.5mg | Sodium: 525mg | Fiber: 7g | Sugar: 9g