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Mediterranean Nachos

Photo provided by The Hungry Fan

Photo provided by The Hungry Fan

By Daina Falk

I have to admit it—I’m a total nacho fiend. Whether I’m watching the game from the stands or on the couch at home, there are few things I find more satisfying than a plate of crunchy, cheesy nachos. I love playing around with different flavors, which is how I came up with my Mediterranean nachos—a healthier and more interesting riff on the classic dish. Preparing fresh hummus and tzatziki makes all the difference in this awesomely easy snack.


  • 1 (8-ounce) bag baked pita chips
  • 2/3 cup thinly sliced romaine lettuce
  • 1/2 cup Kalamata olives, chopped
  • 2/3 cup diced tomatoes
  • 1/2 cup crumbled feta cheese


  • 1 (15.5-ounce) can chickpeas
  • 3 tablespoons tahini
  • 4 to 5 ice cubes
  • Juice of 1 lemon
  • 2 cloves garlic, peeled and crushed
  • 2 tablespoons extra virgin olive oil


  • 1 cup reduced-fat (2%) plain Greek yogurt
  • 2 cloves garlic, peeled and crushed
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 sprig dill, finely chopped
  • 1 small cucumber, half minced, half diced
  • Sea salt and freshly ground black pepper


  1. Make the hummus: Drain the chickpeas, and skin them by placing them in a single layer on a paper towel and rubbing gently; the skins will come right off with your fingers. Place in a food processor with the tahini, blend, and then drop in the ice cubes one by one to create a very smooth texture. Transfer to a bowl, and add the juice of 1 lemon, 2 crushed garlic cloves, and 2 tablespoons olive oil. Mix well. If you want a thinner consistency (similar to nacho cheese or refried beans), stir in 1 tablespoon water.
  2. Make the tzatziki: Combine the Greek yogurt, 2 crushed garlic cloves, the juice of 1 lemon, and 2 tablespoons olive oil, the dill, minced cucumbers, and salt and pepper to taste in a bowl. Stir thoroughly so all ingredients are evenly incorporated.
  3. Lay out the pita chips on a tray or serving plate. Top with 3⁄4 cup of the hummus and 3⁄4 cup of the tzatziki, and sprinkle with the diced cucumbers, lettuce, olives, tomatoes, and feta. Serve immediately with any leftover hummus and tzatziki on the side.

About the Contributor

“Fangating™” expert and celebrity cook Daina Falk, founder of the Hungry Fan®, is author of The Hungry Fan’s® Game Day Cookbook, which includes 165 Fangating™ recipes—including 40 that she collected from Olympians and professional athletes like LeBron James, Boomer Esiason, Michael Jordan and Andre Agassi! Daina merges sports, food and entertaining (including tailgating and homegating) to celebrate and curate game day revelry like none other. Reach her online at www.HungryFan.com.

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About the author

Carma Spence has been experimenting in the kitchen since she was four years old and loves trying out new recipe ideas. She is the author of Bonkers for Bundt Cakes and Your Perfect Pie, as well as author and contributor to several more non-food-related books. With Carma's Cookery, she is taking her passion for empowering people and blending it with her passion for cooking, gift-giving and entertaining.

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