Greek Nachos with Hummus

Dare I say that these Greek Nachos are even more delicious than the traditional version? Packed with gorgeous eye popping color, crunch and layers of flavor! Toasted pita chips are piled high with flavorful roasted chicken, creamy hummus and a bright a fresh chopped salad.

Whether you call them Mediterranean nachos, hummus nachos or pita nachos, this fun and flavorful twist on Greek inspired nachos are packed with gorgeous eye popping color, crunch and loads of bold flavors!

Once you toast the pita chips, the possibilities are endless! Top the mediterranean nachos with homemade tzatziki sauce and with dollops of creamy homemade hummus and fresh chopped salad thats seasoned with herbs and lemon.

🍅 Ingredients

• Pita Bread: This will act as your "chips". Cut the pita into wedges and season with za'atar and bake in the oven until just crisped. You could also make homemade pita bread if you have the time.
• Shredded Roasted Chicken: This is perfect for leftover roasted chicken or roast a few chicken breasts seasoned with turmeric, za'atar and cumin.
• Hummus: Simple store bought hummus or homemade beet hummus would be striking and delicious.
• Tzatziki: I use the same sauce for Greek fries and it's always a winner!
• Chopped Salad: A must for anything Mediterranean! Chop up tomatoes and cucumbers and season with lemon juice, oil and a splash of balsamic vinegar.
• Other Toppings: Feta cheese, pitted olives, tahini sauce, fresh herbs, chopped onion.

📋 Instructions

1. Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine. Bake the pita chips for about 12-15 minutes until toasted.
2. Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken. Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove from the oven, cool slightly then shred the chicken and set aside.
3. Make the Tzatziki: To a bowl, add grated cucumber, yogurt, lemon juice and mint and stir to combine.
4. Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
5. Assemble the Greek Nachos: Scatter the pita chips on the bottom of a platter, then top with the shredded chicken, dollops of hummus and tzatziki sauce and chopped salad and garnish with, crumbled feta cheese, chopped olives and diced red onion.

🌶️ Substitutions and Variations

• Use store bought pita chips to make Greek nachos even easier!
• Leftover rotisserie chicken or leftover roasted chicken is perfect for this recipe!
• Instead of classic hummus, substitute with red beet hummus for a pop of color.
• For extra spice, add a dollop of spicy harissa sauce.
• For a vegetarian option, omit the chicken and substitute with Mediterranean roasted vegetables.

 More Great Snacks

• Poke Nachos
• Loaded Hummus
• Vegetarian Mezze Platter
• Greek Tomato Fritters

Greek Nachos with Hummus

Samantha Ferraro

LittleFerraroKitchen.com

Greek nachos are packed with crunch and layers of flavor! Toasted pita chips are topped with roasted chicken, hummus and colorful toppings.

5 from 26 votes

Print Recipe Pin Recipe

Cook ModePrevent your screen from going dark

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Course Appetizer, Dinner, Mezze

Cuisine Greek, Mediterranean

Servings 4 servings

Calories 592 kcal

Equipment

• ▢
  Nesting Bowls

Ingredients

 

US CustomaryMetric

 

1x2x3x

Pita Chips

• ▢ 3 pita pockets cut into 8 wedges
• ▢ ½ teaspoon za'atar
• ▢ Salt and pepper to taste
• ▢ Olive oil for drizzling

Roasted Chicken

• ▢ 2 chicken breasts
• ▢ ½ teaspoon turmeric
• ▢ ½ teaspoon cumin
• ▢ ½ teaspoon za'atar
• ▢ Salt and pepper
• ▢ Olive oil for drizzling

Tzatziki Sauce

• ▢ ¾ cup plain yogurt
• ▢ ½ Persian cucumber grated or diced
• ▢ 2 tablespoons lemon juice or juice from ½ a lemon
• ▢ 2 tablespoons fresh mint chopped
• ▢ Salt and pepper to taste

Chopped Salad

• ▢ 2 Persian cucumbers chopped into small cubes
• ▢ 1 medium sized tomatoes chopped into small cubes or cherry tomatoes cut in half
• ▢ ¼ cup olive oil
• ▢ 2 tablespoons balsamic vinegar
• ▢ 2 tablespoons lemon juice or juice from ½ a lemon
• ▢ Small bunch of fresh mint leaves roughly chopped
• ▢ Salt and pepper, to taste

Additional Toppings

• ▢ ½ cup hummus store bought or homemade
• ▢ 1 cup feta cheese cut into small cubes or crumbled
• ▢ ½ cup pitted Kalamata olives chopped
• ▢ ¼ red onion finely diced

Instructions

 

• Make the Pita Chips: Preheat the oven to 400 degrees Fahrenheit and place pita wedges on a baking sheet. Season with za'atar, cumin, salt and pepper and drizzle with olive oil and toss to combine.
• Bake the pita chips for about 12-15 minutes until toasted, then remove and set aside.
• Roast Chicken Breast: Season the chicken breast with turmeric, cumin, za'atar and salt and pepper. Drizzle with olive oil and coat everything evenly all over chicken.
• Roast the chicken breasts in the oven at 400 degrees Fahrenheit for about 20 minutes, or until fully cooked through. Remove the chicken from the oven and let cool slightly, then shred the chicken and set aside.
• Make the Tzatziki: To a bowl, add the grated cucumber, yogurt, lemon juice and mint and stir to combine. Taste for seasoning and adjust as needed.
• Make the Chopped Salad: To a bowl, add the chopped tomatoes and cucumber, fresh herbs, lemon juice, olive oil and vinegar and stir to combine.
• Assemble the Greek Nachos: Scatter the pita chips onto the bottom of a platter, then top with the shredded chicken, dollops of hummus, tzatziki sauce and chopped salad.
• Garnish the nachos with crumbled feta cheese, chopped olives and diced red onion.

Notes

If you can't find pita bread, store bought pita chips is a great substitute.

Use leftover roasted or rotisserie chicken instead of roasting your own.

To make vegetarian, omit chicken and load up with sauces and salads. 

Once assembled, the pita bread can get soggy, so plan on serving once assembled.

Nutrition

Calories: 592kcalCarbohydrates: 38gProtein: 38gFat: 32gSaturated Fat: 9gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gTrans Fat: 0.01gCholesterol: 112mgSodium: 1190mgPotassium: 790mgFiber: 4gSugar: 5gVitamin A: 599IUVitamin C: 12mgCalcium: 328mgIron: 3mg

Did you make this recipe?Let us know by leaving a comment and 5 star rating!