Yikes! I cannot believe its already Wednesday. I meant to get this post up on Monday but things like eating leftover birthday cake… watching the Voice premiere… and being lazy got in the way. The important things.. sorry!!
I had such a fun weekend! Fabulous, fabulous weekend! My best friend threw me a party and took me out to this gorgeous Chicago bar I’d never been before. The Bears game on Sunday had absolutely perfect weather – 70s and sunny – plus we won! Woo! Had the g-pa over for my dad’s birthday on Monday and made this ridiculously good Chicago Style Deep Dish Pizza recipe, then just about died on Tuesday. I think I am still recuperating. Ugh. I must be getting old….
Gorgeous day in Chicago!
Meet the fam! My mom, aunt, and cousin met a bunch of us out at the bar later on!
So after a packed weekend and finishing up with homemade pizza on Monday (like a 4 hour project… happy birthday dad :) I am tired. Which is why I decided to come up with a quick and easy healthy snack recipe to bring to the office to help keep my energy level up and satisfy the salty craving my tired my tummy was growling for.
So if you’re wondering what Mediterranean Nachos are… they are good. Like real good. So good! Think salty multigrain tortilla chips with a creamy garlic hummus and cool fresh tomatoes, lettuce, and olives. I wish I could describe this even better because the combo of the chip with the hummus and bite of tomato or olive is so so so good!
Plus this is such a portable snack for the office, just separate the chips from the hummus so they don’t get soggy and you’re good to go. You can make the hummus up to a week in advance too – just keep it in the fridge and take it out during the week as needed.
Yields 16 servings of hummus
Note: the amount of lettuce and tomato below is for 1 serving, perfect for you to bring to the office, just double, triple, etc. for more servings
For the Hummus
- 1 (19 oz.) can chickpeas, rinsed and drained
- 2 tablespoons tahini
- 1 1/2 tablespoons lemon juice
- 2 garlic cloves, peeled
- 1/4 cup water
- 1 teaspoon olive oil
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1/2 tomato, coarsely chopped
- 1 tablespoon sliced olives
- 1/2 cup shredded lettuce
- Combine all ingredients in a food processor. Process until smooth.
- Serve immediately or store extra in an airtight container in the refrigerator for up to 7 days.
- Top 2 tablespoons hummus with chopped tomato and olives. Serve with tortilla chips.