I fully admit that it’s supposed to be all about the “healthy” foods at the start of the New Year. Lover of nachos and a person who regularly gives into cravings, I say let’s eat these Loaded Greek Pita Nachos with lamb, a crazy amount of veggies, a bit of feta and drizzled with a lemony hummus sauce.
I’m pretty sure this means that I’ve caught “nacho fever” as it shall now be diagnosed. I’m keen to figure out a way to make loaded Thai nachos and all other sorts of moderately healthy nachos. Because sometimes in life, we need ask “why not?” amongst finding balance without going completely overboard.
- 4 whole wheat pitas cut into 8 triangles
- 1/2 lbs approx. 220 grams lean ground lamb
- 2 tsp olive oil
- 1/2 tsp dried oregano
- 1 red bell pepper deseeded and thinly sliced
- 6-10 cherry tomatoes cut into halves or quarters
- 1/4 red onion very thinly sliced
- 1/4 cucumber cut into small bite size pieces
- 1/4 crumbled feta
- 1/2 cup hummus
- 1 lemon juiced
- Suggested additional garnishes: sliced olives oregano leaves, mint, sliced artichoke hearts, additional lemon slices, etc.
Preheat oven to 375° F.
Heat oil in a small skillet over medium-high heat. Add lamb and dried oregano, and season with salt and pepper. Cook for 5-7 minute until brown and cooked through, but not yet crispy. Drain on a paper towel lined plate if at all oily.
Place pita slices down in a single(ish) layer on a parchment paper lined baking sheet. Top with cooked lamb, pepper, tomato, onion, cucumber, feta and any other desired garnishes. Bake for 15-20 minutes until pita starts to crisp and feta brown.
Meanwhile, whisk hummus and lemon juice together.
Drizzle hummus mixture over nachos.