Description
These Easy Greek Nachos are a delightful fusion of Mediterranean flavors and classic nacho style, featuring crispy baked pita wedges topped with creamy hummus, tangy tzatziki, feta cheese, olives, tomatoes, and fresh herbs. Perfect as a snack or appetizer, this recipe is quick to prepare and sure to impress your guests with its vibrant colors and bold flavors.
Ingredients
Pita Chips
- 3 pieces pita bread, cut into 8 wedges each (or store-bought pita chips)
- 1 teaspoon cumin
- Salt and pepper, to taste
- Olive oil, for drizzling
Tzatziki Sauce
- 1 medium cucumber
- 2 cloves garlic, minced
- 1 ¼ cups plain Greek yogurt
- 1 tablespoon lemon juice
- 2 teaspoons white wine vinegar
- 1 tablespoon extra virgin olive oil
- Salt and pepper, to taste
Toppings
- ¾ cup hummus
- 1 cup feta cheese, cut into small cubes
- ½ cup Kalamata olives, chopped
- ½ cup cherry tomatoes, halved
- ½ cup pepperoncinis, sliced
- ¼ red onion, chopped
- ¼ cup flat leaf parsley, chopped
Instructions
- Prepare the cucumber: Cut the cucumber in half lengthwise and scoop out the seeds. Coarsely grate the cucumber using a box grater or food processor. Then wrap the grated cucumber in paper towels or a tea towel and squeeze to remove excess liquid.
- Make the tzatziki sauce: Place the squeezed cucumber in a bowl. Add minced garlic, Greek yogurt, lemon juice, white wine vinegar, extra virgin olive oil, salt, and pepper to taste. Mix well to combine, then set aside for at least 20 minutes to allow flavors to meld.
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the pita chips.
- Bake the pita chips: Arrange the pita wedges on a baking sheet. Season them with cumin, salt, and pepper. Drizzle olive oil evenly over the wedges. Bake in the preheated oven for 10-12 minutes until they are crisp and golden. Remove from oven and transfer to a serving plate or large platter.
- Assemble the nachos: Begin by spreading the hummus over the baked pita chips as the base layer. Then spoon dollops of the prepared tzatziki sauce on top. Scatter feta cheese cubes, chopped Kalamata olives, halved cherry tomatoes, sliced pepperoncinis, chopped red onion, and fresh parsley evenly over the nachos. Serve immediately and enjoy!
Notes
- To remove excess moisture from cucumber is key to prevent soggy tzatziki and soggy nachos.
- You can substitute store-bought pita chips to save time on baking.
- Adjust seasoning and toppings to taste, adding more lemon juice or vinegar for extra tang.
- This recipe serves best fresh but can be prepared ahead by making the tzatziki and baking pita chips separately.
- For a vegan version, replace feta with a plant-based cheese and use dairy-free yogurt.
