GREEK NACHOS WITH PITA CHIPS AND HUMMUS
• 1 tbsp. minced jalapeño
• 1/2 c. diced red onion
• 1 large tomato, seeded and diced
• 1/2 medium cucumber, peeled, seeded and diced
• 2 tbsp. chopped mint
• 1 tbsp. olive oil
• 2 tsp. red wine vinegar
• 1/4 tsp. salt
• Pita wedges (see recipe)
• 11/2 c. hummus (see recipe)
In a medium bowl, combine the jalapeño, red onion, tomato, cucumber and mint. Add in the olive oil, vinegar and salt and toss to coat. Taste for seasoning.
Arrange the pita chips on a large platter. Scatter dollops of hummus on top of the pita chips. Spoon on the tomato mixture and serve immediately.
Nutrition information per serving with pita chips and hummus:
Calories 346 Fat 13 g Sodium 490 mg
Carbohydrates 47 g Saturated fat 2 g Calcium 92 mg
Protein 11 g Cholesterol 0 mg Dietary fiber 6 g
Diabetic exchanges per serving: xx milk, 3 bread/starch, 21/2 fat.
Makes 72 wedges
• 8 (6-in. or smaller) pita rounds, cut into sixths and separated
• 3 tbsp. olive oil
Preheat oven to 400 degrees. Brush the inside of each pita chip with olive oil and arrange them on a baking sheet.
Bake in the preheated oven for about 8 minutes or until the chips are crisp. Let cool on the pan and store in an airtight container at room temperature. Can be made a day ahead.
Makes 2 cups.
• 2 (16 oz.) cans garbanzo beans, drained
• 1 garlic clove, chopped
• 1/4 tsp. salt
• 21/2 tbsp. lemon juice, plus more if necessary
• 2 tbsp. tahini
• 1/3 c. water
• 2 tbsp. extra-virgin olive oil
In a food processor, purée the beans with the garlic, salt, lemon juice, tahini, water and olive oil until the hummus is smooth.
Taste for seasoning and add more salt or lemon juice if necessary. If it is too thick, add water, 1 tablespoon at a time, until the hummus is the desired consistency.