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Mediterranean Hummus Nachos

My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! —Gina Fensler, Cincinnati, Ohio
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    6 servings

Ingredients

  • 1/2 pound ground lamb or lean ground beef (90% lean)
  • 1 tablespoon pine nuts
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 tablespoons plain yogurt, divided
  • 1 package (7.33 ounces) baked pita chips
  • 1 cup prepared tabbouleh
  • 1/2 cup hummus
  • 1 large tomato, chopped
  • 1/4 cup sliced ripe olives
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh mint
  • Chopped red onion, optional

Directions

  • In a small skillet, cook lamb over medium heat until no longer pink, breaking into crumbles, 4-6 minutes; drain. Stir in pine nuts, salt and pepper; cool slightly. Stir in 2 tablespoons yogurt.
  • Arrange pita chips on a serving platter. Layer with lamb mixture, tabbouleh, hummus, tomato, olives, parsley, mint, remaining yogurt and, if desired, onion. Serve immediately.
Nutrition Facts
1 serving: 299 calories, 14g fat (4g saturated fat), 27mg cholesterol, 624mg sodium, 29g carbohydrate (2g sugars, 4g fiber), 13g protein.

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