Word on the street is that it's almost Football Season! Despite my Poppa's incredibly enthusiastic attempts to explain the rules of American Football to me every time I go and stay, I don't think I will ever quite grasp the rules. There are just so many people, so much swapping, flag throwing, and weird lines on the field for someone like me who grew up in a rugby mad country. We went to a game when we first moved to NYC and it's even more confusing watching it in real life than it is on TV.
The part I like the best about watching it though, or any game in general, are the snacks. I can always get behind some good game snacks. I come from a sports-mad family who are willing to get up at any hour to watch New Zealand play. While I've never been particularly interested in the game itself (have you ever watched a full game of cricket on TV? I wouldn't recommend, sometimes it goes for FIVE DAYS), I have always been all about the food that goes alongside whatever sport happens to be on. Back home, gatherings are often centered around watching the rugby - people will get together for dinner, then cram themselves into a room to yell at the TV for a few hours. With snacks. Always with snacks. If I have anything to do with it anyway.
This month I have teamed up with Blue Moose of Boulder to share with you the perfect game snack idea! I decided to go with a simple riff on Nachos and use a base of home made pita chips, loaded up with Roasted Red pepper hummus, red onion, red pepper, tomato, and feta. The dish goes for a quick spin in the oven, then is finished with cucumber and parsley when it comes out. If you are an olive person (which I am not), you could add some of those too! This dish comes together quickly, and is perfect to serve a crowd. The components can easily be prepared ahead of time, then assembled when you are ready. It would also be perfect for a quick weeknight dinner, or light weekend lunch! Who doesn't love Nachos?
Greek Style Pita Bread Nachos
- Serves 3-4 people -
6 - 8 medium pita breads (the thin ones are the best), or 1-2 bags pita chips
Olive oil to brush pita breads
Flaky sea salt
1 container Blue Moose of Boulder Roasted Red Pepper Hummus
1/2 medium red onion, very finely diced
1 red pepper, finely diced
1 medium tomato, finely diced
6 oz (170g) feta, crumbled
1 small cucumber, chopped into cubes
Chopped parsley to garnish
- PROCESS -
Preheat the oven to 400˚f / 180˚c. Brush each side of the pita breads with olive oil, and cut into 8-10 wedges. Arrange on a baking sheet and sprinkle with salt. Bake for 8-10 minutes, or until lightly golden and crunchy. Remove from the oven and allow to cool slightly before transferring to a 9" x 13" baking dish.
Dollop the container of hummus evenly over the pita chips, then evenly layer the onion, red pepper, tomato and feta over the top.
Bake in the oven for 9-10 minutes, until the hummus and toppings are warmed through.
Top with the cucumber, and chopped parsley. Serve immediately.
Thank you so much to Blue Moose of Boulder for sponsoring this post! All opinions are my own.