This Mediterranean-inspired appetizer of Pita Chip Nachos is so easy to put together and has delicious flavors and textures in every bite! Make sure to read the notes below for lots of additional topping ideas.
1tablespoonsrirachaor chili sauce, omit for no spice
1clovegarlic roughly chopped
¼teaspoonsaltor more, to taste (I used about ½ teaspoon)
¼teaspoonground black pepperor to taste
For the pita nachos:
8 ozpita chips(1 bag)
14ozcan chickpeasdrained and rinsed
1cupcherry tomatoesor grape tomateos, halved or quartered
4ozfeta cheesecrumbled or chopped
½cupolivessliced
½small red onionfinely diced
2-3tablespoonsparsley leavesfinely minced
Instructions
Add all the ingredients for the Hummus Sauce to a small food processor or blender and process until smooth. Drizzle in more water if you want to make a runnier sauce. Adjust the flavor with salt, pepper, lemon juice, and/or sriracha, to taste.
Arrange the pita chips on a large platter (or split evenly between two large dinner plates). Top with chickpeas, grape tomatoes, feta cheese, olives, and red onion.
Drizzle with Hummus Sauce and sprinkle with chopped parsley. Serve with extra hummus sauce and sriracha.
Notes
→ Make ahead tips: You can make the hummus sauce in advance, and you can prep/chop all the ingredients. Keep the ingredients separate from the pita chips until ready to serve so they don't get soggy.→ Sauce options: This recipe makes extra sauce, you can cut the sauce in half. You can also make the sauce without adding extra water (you're essentially making hummus), scoop out half the hummus, then drizzle in water into the food processor. This way you have hummus for later! You can also try a tahini sauce instead of a hummus sauce.→ More topping ideas: diced avocado, chopped cucumber, diced scallion or fresh basil, cooked crumbled falafel, roasted sweet potato, sunflower seeds, pico de gallo or salsa, chopped marinated artichoke, chopped roasted red peppers.