Middle Eastern Nachos

Not your average ‘chos! These Middle Eastern Nachos are covered in chickpeas, feta, tahini tzatziki sauce and more!

Do you have a favorite comfort food? Sure I love me some brisket and matzo ball soup, but mine may just be nachos. Why nachos? Besides the fact that they taste awesome, like all comfort foods, it’s about the memories. In high school, before I found my culinary footing, I would make my little brother nachos as his late night snack. He claimed that they were the best nachos ever. EVER. My secret? I layer the cheese between the chips so every chip is cheesy, not just the top ones. So good! To this day, when he visits me in Austin, and I promise to make him anything his hungry heart desires, all he asks for is my famous nachos. Though that could have something to do with him always visiting during SXSW.

Anyhoo, these aren’t your average nachos! For my Middle Eastern Nachos, I started with homemade pita chips. Heck yeah. Cut up pita pieces and drizzle with olive oil and za’atar and mix well.

Bake at 350 degrees F for 15 minutes until browned and crispy.

While your chips are baking make your Israeli salad by combining tomatoes, cucumber, red onion, chickpeas, olive oil, lemon, salt and pepper. Then make the tahini tzatziki sauce by combining tahini, Greek yogurt, cucumbers, lemon juice, garlic, salt and pepper.

Sprinkle chips with feta- make sure to get between the layers! And melt cheese under the broiler for 1 few minutes until melted.

Almost ready! Top your ‘chos with Israeli salad, Tahini Tzatziki, cilantro and pine nuts. Eat up!!

So good. Maybe I can bribe my bro into visiting with these suckers?

Middle Eastern Nachos

Amy Kritzer

Not your average ‘chos! These Middle Eastern Nachos are covered in chickpeas, feta, tahini tzatziki sauce and more!

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Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 35 minutes mins

Course Jewish

Cuisine Appetizer

Servings 2 -4

Ingredients

  

1x2x3x

• 3 pieces of pita homemade or store bought cut into wedges (if they are pockets, make sure to split into two pieces)
• 1 tablespoon olive oil
• 1 tablespoon za’atar
• Israeli Salad:
• 1/2 cup tomatoes diced
• 1/2 cup cucumbers seeded and diced
• 1/4 cup red onion diced
• 1/2 cup chickpeas
• 2 tablespoons olive oil
• Juice from 1/2 lemon
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Tahini Tzatziki:
• 2 tablespoons tahini
• 1/2 cup Greek yogurt
• 1 cucumber seeded and diced
• Juice from 1/2 lemon
• 1 garlic clove minced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 3/4 cup crumbled feta cheese
• 2 tablespoons pine nuts

Instructions

 

• Preheat oven to 350 degrees F. Cut up pita pieces and drizzle with olive oil and za’atar and mix well.
• Bake at 350 degrees F for 15 minutes until browned and crispy.
• While your chips are baking make your Israeli salad by combining tomatoes, cucumber, red onion, chickpeas, olive oil, lemon, salt and pepper. Then make the tahini tzatziki sauce by combining tahini, Greek yogurt, cucumbers, lemon juice, garlic, salt and pepper.
• Sprinkle chips with feta- make sure to get between the layers! And melt cheese under the broiler for 1 few minutes until melted.
• Almost ready! Top your ‘chos with Israeli salad, Tahini Tzatziki, cilantro and pine nuts. Eat up!!

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