Greek Nachos Recipe
Double layer of chips topped with hummus, feta, pico de gallo, & poblano crema
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Ingredients
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Chips
Hummus
Feta & Pico de Gallo
Poblano Crema
Method
Preparation
- 1
Prepare the Hummus
In a food processor, combine canned chickpeas, tahini, lemon juice, garlic, olive oil, salt, and water. Blend until smooth. Adjust the consistency with more water if necessary. Set aside.
- 2
Make the Pico de Gallo
In a bowl, mix diced tomatoes, red onion, cilantro, lime juice, and salt. Stir well to combine and set aside.
- 3
Prepare the Poblano Crema
Roast the poblano pepper over an open flame or in the oven until the skin is charred. Allow it to cool, then peel off the skin, remove the seeds, and roughly chop. In a small bowl, mix the chopped poblano with sour cream, lime juice, and salt until well combined.
Assembly
- 4
Layer the Nachos
On a large baking sheet or platter, start by spreading half of the tortilla chips evenly. Top with half of the hummus, followed by half of the pico de gallo and half of the feta cheese.
- 5
Repeat the Layers
Add another layer of the remaining tortilla chips, followed by the remaining hummus, pico de gallo, and feta cheese.
- 6
Drizzle with Poblano Crema
Drizzle the prepared poblano crema over the top of the nachos.
- 7
Serve
Serve immediately while the chips are crispy. Enjoy your Greek Nachos!
