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Greek Nachos w/ Ghost Pepper Hummus


Greek Nachos w/ Ghost Pepper Hummus

(Serves 4)

  • 1 lb. Lamb Merguez Sausage, casings removed

  • 1 cup Kalamata Olives, Halved

  • 1 recipe Israeli Salad (recipe below)

  • 1 recipe Ghost Pepper Hummus (recipe below)

  • 1 recipe Tzatziki (recipe below)

  • 1 bag Pita Chips

  • 1/2 cup crumbled feta

1. Heat olive oil in a skillet over high heat. Add crumbled sausage and cook until browned and heated through, about 8 minutes. Drain.

2. Spread pita chips over a platter, evenly distribute hummus on top of chips.

3. Next, layer merguez, olives, israeli salad and olives over the hummus and chips. Finish with tzatziki and crumbled feta. Serve family style with additional plates for munching.

Israeli Salad

makes about 3 cups salad

  • 1 cup of grape tomatoes, quartered

  • 1/4 cup chopped parsley

  • 1 seedless cucumber, center removed and finely diced

  • 1/4 cup minced red onion

  • 2 tbsp good olive oil

  • 3-4 tbsp red wine vinegar

  • 1/2 tsp dried oregano

  • 1 tbsp fresh lemon juice

  • 2 tbsp chopped fresh mint

1. Combine all, toss with olive oil and red wine vinegar. Season with salt and pepper to taste.

Tzatziki

makes about 1.75 cups yogurt sauce

  • 1 1/2 cups Fage Greek Yogurt

  • 1 Persian Cucumber, peeled and grated

  • 1 tbsp chopped dill

  • 1 tsp fresh lemon juice

  • 1 tsp finely chopped parsley

  • Kosher salt & freshly cracked pepper to taste

1. Set cucumber in fine mesh sieve and set over a bowl. Sprinkle lightly with kosher salt and let cucumbers drain, about 5 minutes.

2. Combine cucumbers, yogurt, dill, lemon and parsley. Stir to combine. Add salt & pepper to taste.

Ghost Pepper Hummus

makes about 2.5 cups hummus

  • 1 (15-ounce) can chickpeas (roughly 2 cups drained, cooked chickpeas KEEP LIQUID)

  • 3 tablespoons extra-virgin olive oil

  • 3 tablespoons tahini (OR TO TASTE)

  • Juice of half a lemon, or more to taste

  • 2 cloves garlic

  • 1 teaspoon kosher salt

  • 1/4 tsp ghost pepper flakes (OR TO TASTE)

1. Combine all ingredients in a food processor and process until smooth, about 2-3 minutes, taking care to scrape down the sides of the food processor.

2. Add additional seasonings and lemon juice to taste. If hummus seems to thick depending on the brand of chickpeas you use, add some of the chickpea liquid about a tsp at a time until it becomes thinner to your liking.

 

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