Mediterranean Nachos

Oxmoor House
The easiest way to cut pita bread into wedges is with a pizza cutter or kitchen shears.
24 servings (serving size: 1 nacho)


+ Add To Shopping List
2 (6-inch) pita bread rounds
Cooking spray
1/4 teaspoon salt
1 (15 1/2-ounce) can chickpeas (garbanzo beans), drained
1/4 cup sliced green onions (about 2 green onions)
2 tablespoons lemon juice
1 tablespoon fat-free milk
1 teaspoon olive oil
2 garlic cloves
1 cup chopped tomato (about 1 medium tomato)
3 tablespoons chopped ripe olives


1. Preheat oven to 450°.

2. Separate each pita bread round into 2 rounds; cut each round into 6 wedges. Place wedges on a large baking sheet; coat wedges with cooking spray, and sprinkle evenly with salt. Bake at 450° for 5 minutes or until lightly browned.

3. Meanwhile, position knife blade in food processor bowl; add chickpeas and next 5 ingredients. Process until smooth, stopping once to scrape down sides.

4. Spread 2 teaspoons bean mixture over each pita wedge; sprinkle wedges evenly with chopped tomato and olives. Serve nachos immediately.

Created date

April 2008

Nutritional Information

Calories 32
Caloriesfromfat 17 %
Fat 0.6 g
Satfat 0.1 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 1 g
Carbohydrate 5.7 g
Fiber 1.4 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 76 mg
Calcium 0.0 mg