Disclosure: I received free samples of the Sabra Hummus mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Sabra and am eligible to win prizes associated with the contest. I was not compensated for my time.
I had so much fun developing the vegan tempeh nachos I shared a couple of weeks ago, I decided to try my hand at a Mediterranean version just in time for National Hummus Day today (May 13th)! These Mediterranean nachos are a fun and tasty way to serve up hummus and pita chips for your next party or potluck (which is my go-to option!). In addition to hummus, they are topped with a simple tzatziki sauce and lots of tasty veggies including sautéed spinach, tomatoes, cucumber, and jarred red peppers. When I tested out this recipe, Will and I had trouble not eating the whole pan between the two of us!
I used Sabra’s roasted garlic hummus for these nachos as part of their contest with The Recipe Redux in celebration of National Hummus Day. Their roasted garlic flavor is my favorite and you’ll often find it in my fridge since hummus is such a great source of plant-based protein that makes for easy, healthy snacking. Besides the hummus, the other toppings for these Mediterranean nachos are super adaptable for other veggies or toppings you may have on hand.
- 1 cup shredded cucumber
- ¼ teaspoon salt
- ½ teaspoon garlic powder
- 2 tablespoons chopped fresh dill
- ¾ cup plain yogurt
- ½ lemon, juiced
- ¼ teaspoon ground black pepper
- 1 tablespoon olive oil
- 1 (4 oz.) container baby spinach
- 1 clove garlic, minced
- Dash of salt and ground black pepper
- 1 (7 oz.) bag plain pita chips
- 1 (10 oz) container Sabra roasted garlic hummus
- 1-2 jarred roasted red peppers, chopped
- 10-12 cherry tomatoes, quartered
- ½ English cucumber, sliced and quartered
- 1 oz. crumbled feta cheese
- 8-10 pitted kalamata olives, halved
- Chopped parsley, to garnish
- 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.
- 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.
- 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.