Mediterranean Pita “Nachos”

• Vegetarian

• Produce

  • 3 cups Chickpea
  • 1 Garlic clove
  • 1 cup Grape tomatoes
  • 1/4 Lemon, Juice of
  • 4 tbsp Parsley

• Condiments

  • 1/2 cup Olives
  • 1 tbsp Sriracha
  • 1 tbsp Tahini

• Baking & Spices

  • 1 Salt & pepper

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 1 8-oz bag Pita chips

• Dairy

  • 4 oz Feta cheese

• Liquids

  • 3/8 cup Water

Found on babaganosh.org

Ingredients

• 1.5 cups Chickpeas
• Juice of ¼ lemon
• 2 tablespoons olive oil
• ¼ cup + 2 tablespoons water
• 1 tablespoon tahini (optional)
• 1 tablespoon Sriracha, or chili sauce of your choice (use more or less to taste)
• 1 garlic clove, minced
• Salt & pepper to taste (about ¼ - ½ teaspoon each)
• 1 8-oz bag pita chips
• 1.5 cups Chickpeas
• 1 cup grape tomatoes, halved
• 4 oz feta cheese, crumbled or chopped
• ½ cup olives, sliced
• 4 tablespoons parsley, chopped

Directions

• Add all the ingredients for the Hummus Sauce to a small food processor or blender and process until smooth.
• Arrange the pita chips on a large platter (or split evenly between two dinner plates). Top with chickpeas, grape tomatoes, feta cheese, and olives.
• Drizzle with Hummus Sauce and sprinkle with chopped parsley. Serve with extra hummus sauce and sriracha.