Recipes: Greek Nachos With Pita Chips and Hummus

GREEK NACHOS WITH PITA CHIPS AND HUMMUS

Serves 8.

• 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)

Directions

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:

Calories346Fat13 gSodium490 mg

Carbohydrates47 gSaturated fat2 gCalcium92 mg

Protein11 gCholesterol0 mgDietary fiber6 g

Diabetic exchanges per serving: xx milk, 3 bread/starch, 21/2 fat.

PITA CHIPS

Makes 72 wedges

• 8 (6-in. or smaller) pita rounds, cut into sixths and separated

• 3 tbsp. olive oil

Directions

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.

HUMMUS

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

Directions

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.