Ingredients
4
cups salted pita chips
1
container (8 oz) roasted red pepper hummus
1/2
cup chopped cucumber
1
plum (Roma) tomato, seeded, chopped
1/4
cup chopped pitted kalamata olives
1/4
cup crumbled feta cheese (1 oz)
1
tablespoon chopped fresh oregano leaves
1
teaspoon finely shredded lemon peel, if desired
Preparation
Heat oven to 400°F. Arrange pita chips on heatproof serving platter. Dollop hummus over chips. Top with cucumber, tomato, olives and cheese. Bake about 4 minutes or until hummus is warm.
Sprinkle oregano and lemon peel over hot nachos. Serve immediately.
