Inspired by Mediterranean flavours, these nachos are a twist on the classic, starting with a base of homemade pita chips, then topped with feta, olives, red onion, and tomatoes, and a large dollop of hummus for dipping. They’re crunchy, cool and the perfect thing to serve at your next summer get together.
Preheat oven to 400°F.
Arrange the pita triangles on a large baking sheet. Drizzle with olive oil and season with salt and oregano. Toss to coat and place in the oven to bake for 10 minutes, tossing once halfway through, until golden brown and crispy.
Meanwhile, for the hummus, in the container of a blender, add chickpeas, garlic, lemon zest and juice, tahini and salt. Blend on medium speed, then slowly pour in ice water, a tablespoon at a time, until the hummus is smooth and creamy.
Once the pita chips are baked, transfer ½ to a smaller baking sheet, and top with ½ the feta, tomatoes, olives, and onions. Layer with remaining pitas, feta, tomatoes, olives and onions. Sprinkle with oregano, then place back in the oven for 10 minutes, until the cheese is lightly browned.
To serve, dollop the hummus directly in the centre of the nachos, sprinkle with paprika and use for dipping.