Lately, nachos have been on my mind. I’ve been thinking of different flavor combinations that might work in nacho form. It’s basically Nobel Laureate kind of stuff in here. Lucky for you, I was on to something.
Homemade pita chips are layered with a lemon/garlic white bean dip. Those are topped with tomatoes and a sprinkling of feta. A cucumber-yogurt sauce adds a bit of tang and Kalamatas bring a salty touch. The flavors work really well together, and you can assemble the whole thing about 30 minutes. Try it on your next movie night. It pairs perfectly with a great (or not-so great) flick.
2 whole wheat pitas
1 tbsp. extra virgin olive oil
1/2 tsp. dried oregano
Salt and pepper
Preheat the oven to 400 F. Cut the pita rounds in half. Then, cut each into four wedges. Toss them in evoo, oregano, salt and pepper. Bake for about 8 minutes on one side. Flip when golden and then, turn until browned again (eight minutes or less).
White Bean Dip*
1, 15 oz. can garbanzo beans, drained
1/2 clove garlic
Juice from 1/2 a lemon
1/4 c. extra virgin olive oil
Salt and pepper, to taste
*Make this while the chips are baking.
In the bowl of a food processor, combine the garbanzo beans, garlic and lemon juice. Process until combined. With the machine running, stream in the 1/4 c. extra virgin olive oil. The dip should be creamy and a little chunky. Season with salt and pepper. Taste and adjust, if needed.
1/4 c. Greek yogurt
2 tbsp. shredded English cucumber (use a box grater to do this)
1/2 tsp. lemon juice
Salt and pepper to taste
Combine all ingredients in a small bowl. Stir together and taste as you go.
1/4 c. halved cherry tomatoes
1 1/2 tbsp. crumbled feta
2 tbsp. Kalamata olives, chopped.
How-To Assemble the Greek Nachos:
Line a baking sheet with foil. Pile on the chips. Add bean dip over the chips. Dot it around, smoothing if you can. It doesn’t need to be perfect – these are nachos. Add cherry tomatoes. Sprinkle with freshly cracked black pepper. Top with crumbled feta. Put it in the oven and bake for about 10 minutes at 400 F. The tomatoes should soften, and the cheese may start to brown. Out of the oven, top with Kalamata olives and drizzle with the yogurt sauce. (You will have plenty left over.)