Ingredients
- 1 bag stacy
- 1/2 cup feta cheese, crumbled
- 2/3 cup tomatoes, diced
- 1/2 cup kalamata olives, chopped
- 2/3 cup romaine lettuce, shaved
- 4 tablespoon extra virgin olive oil
- 1 can chickpeas
- 4 can garlic cloves, crushed
- 3 tablespoon tahini
- 4 tablespoon to 5 ice cubes
- 1 cup 2% reduced fat greek yogurt
- 1 cup small cucumber — half finely diced, half diced small (but larger than the other half)
- 1 sprig dill, finely chopped
Preparation
Baking Directions:
To make the hummus:Drain the chickpeas (and de-skin them if you choose for creamier hummus).
Blend in a food processor, dropping in the ice cubes one by one.
(This helps create a very smooth texture).
Once blended, put them in a bowl and add the juice of one lemon, 2 crushed garlic cloves, and 2 tablespoons of olive oil.
Mix well.
Add water if a thinner consistency (similar to nacho cheese or refried beans) is preferred.
To make the tzatziki:In a bowl combine the Greek yogurt, the rest of the garlic, the remainder of the lemon juice, the dill, a pinch of sea salt and black pepper, the finely diced cucumbers, and 2 tablespoons of olive oil.
To make the nachos:Top the pita chips with a drizzling of the hummus.
Add a healthy dollop of the tzatziki and sprinkle with the remaining cucumbers, the lettuce, the olives, the tomatoes and the feta.
Serve and enjoy!
