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    Home » Recipes » Appetizers & Snacks

    Mediterranean Nachos with Roasted Red Bell Pepper Hummus & Tofu Feta

    April 29, 2013 by keepinitkind 26 Comments

    Mediterranean Nachos

    When Chris and I went to Greece on our honeymoon, we did not fully research what sorts of foods would be available to us.  We somehow had gotten the (totally incorrect) notion in our heads that hummus was Greek.  We had grand ideas of eating our body weight in hummus and pita, with beautiful platters of olives, artichoke hearts, and roasted bell peppers on the side and a few Greek salads scattered here and there.

    Mediterranean Nachos

    When we arrived in Athens and began searching for places to eat, we would read the menu posted outside of each restaurant.  We wandered from restaurant to restaurant looking for some sign, any sign, of hummus.  No luck.

    Mediterranean Nachos

    We finally settled on a restaurant that had “pureed fava beans” on the menu.  We were seated and we placed our order.  We enjoyed our meal, though pureed fava beans are definitely not comparable to hummus.  When our server brought our check, we switched into ultra-American-tourist mode and actually asked why no one served hummus.  He told us we had Greece confused with Lebanon or Turkey.

    Mediterranean Nachos

    We enjoyed the rest of the food we ate on our trip, even without the hummus.  Chris and I still joke with each other, though, asking each other “So, wait, you’re telling me that hummus is not from Greece?”  We’re basically big dorks.

    Mediterranean Nachos

    I was recently reminiscing about our honeymoon and how silly we were.  I also began thinking about the feasts we had expected to have and came up with the idea to combine them all into one wonderful, dreamy dish.

    Mediterranean Nachos

    And what’s more dreamy than Nachos?  Pretty much nothing.  Especially these Nachos.  Nachos made from freshly baked warm, crunchy pita chips, then topped with creamy roasted red bell pepper hummus and loads of olives, tomatoes, cucumber, artichoke hearts, and capers.  And nachos wouldn’t be complete without some form of cheese so these Mediterranean nachos are finished with chunks of homemade super-tangy tofu feta.  What an amazing meal!  And after all the pita chips are gone, the leftovers make for incredible pita sandwiches.

    Mediterranean Nachos

    Yes, I know you wouldn’t be able to find this dish in any restaurant in any Mediterranean country.  I’m well aware of this dish’s lack of ethnic authenticity.  This incredibly delicious dish is just our pre-honeymoon food dreams on steroids. (healthy, vegan steroids).  The awesome part is that you don’t need to go all the way to Greece for this wonderful meal (you will be sorely disappointed if you do)- it’s only as far away as your kitchen!

    Mediterranean Nachos

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    Mediterranean Nachos with Roasted Red Bell Pepper Hummus & Tofu Feta

    Yield: serves 2-4

    Mediterranean Nachos with Roasted Red Bell Pepper Hummus & Tofu Feta

    Ingredients

      for the tofu feta
    • 1 14oz package of tofu, pressed for at least 1 hour
    • 1/3 cup fresh lemon juice
    • 2 tablespoons water
    • 2 tablespoons white miso
    • 2 tablespoons rice vinegar
    • 1 teaspoon dried basil
    • 1 teaspoon dried oregano
    • for the roasted red bell pepper hummus
    • 2 red bell peppers
    • 1 15oz can of chickpeas, rinsed and drained
    • 1 clove of garlic
    • juice of 1 lemon
    • 3 tablespoons tahini
    • 1 teaspoon smoked paprika
    • pinch of cayenne pepper (optional)
    • for the nachos
    • 4 fresh pitas
    • olive oil spray
    • sea salt
    • 1 15oz can of artichoke hearts, rinsed and drained
    • 1 cup cherry/grape tomatoes, halved
    • 1/2 cup very thinly sliced cucumber
    • 1/3 cup black kalamata olives, halved
    • 1/3 cup green olives, halved
    • 2 tablespoons capers, rinsed
    • 1 tablespoon red wine vinegar
    • 1 teaspoon dried basil

    Instructions

      for the tofu feta
    1. Make sure the tofu has been pressed for at least one hour. To do this, place a clean kitchen towel on a plate. Place the block of tofu on the towel, cover with another clean towel, then top with a heavy book and 3-4 cans of beans (or other canned goods). Let sit for at least one hour.
    2. Once the tofu has been pressed, chop the block in half. Chop those blocks in half, lengthwise. Chop the four rectangles into small cubes.
    3. In a shallow dish, combine the marinade ingredients. Place the tofu in the dish and toss in the marinade. Cover and refrigerate for at least 2 hours before using. The longer it sits, the better it tastes. It can be made 2-3 days in advance, if desired.
    4. for the red bell pepper hummus
    5. Preheat the oven to 450. Line a baking sheet with parchment paper.
    6. Turn one of your stovetop burners up to medium-high heat. Place your peppers on top of the burner. Use tongs to slowly turn the peppers until all sides of the pepper are black and charred. Place the peppers on the prepared baking sheet and place in the oven, with the garlic for 5 minutes, flipping halfway through to allow the peppers to cook evenly. When they’re done, remove from the oven and place in a plastic bag or tupperware container with a lid. Let them cool inside the bag/container.
    7. Once the peppers have cooled, peel the outer skin off of each of them. Carefully trim the top off and remove the seeds. Place the peppers in a food processor or blender. Add the rest of the hummus ingredients, except for the vegetable broth. Process until smooth. Add vegetable broth by the tablespoon to thin it out until desired consistency is reached. Transfer to an airtight container and chill until ready to use.
    8. for the nachos
    9. Preheat oven to 350. Line a baking sheet with parchment paper.
    10. Cut the pitas into 1/8ths. Spread them out on the baking sheet. Lightly spray with olive oil spray, flip them and spray the backsides. Bake in the oven for 15 minutes or until pitas are golden and crisp, flipping once halfway through. Remove from oven and let cool for a few minutes.
    11. While the pita chips are in the oven, combine the artichoke hearts, tomatoes, cucumber, olives, and capers in a bowl. Toss with the red wine vinegar and olive oil. Add salt and pepper to taste, if desired. Set aside.
    12. Once the pita chips are cool to touch, place them on a plate (or multiple plates for individual nachos). Liberally spoon the hummus over the pita chips. Top the hummus with the tomato/olive salad, using as much or as little as you'd like. Top the salad with the tofu feta, using as much or as little as you'd like. Serve immediately. Enjoy!
    3.1

    Mediterranean Nachos

    What are your favorite ethnic foods?

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    Reader Interactions

    Comments

    1. Gabby @ the veggie nook

      April 29, 2013 at 9:25 am

      Hahah oh goodness that story is so funny! You would think hummus is Greek because in restaurants hummus is always served with veggies and called a "greek platter". So silly!

      I wish they would serve these in Mediterranean restaurants! I wouldn't be able to say no!

      Reply
    2. Chef Amber Shea

      April 29, 2013 at 9:45 am

      Haha! Even though I didn't really expect to find loads of hummus in Greece, I was still vaguely disappointed at the lack thereof - I mean, it's in the same region of the world, right? Oh, and the fact that they put FRIES in their gyros/pita sandwiches still weirds me out a little! 🙂
      These look INSANE...they'd be perfect party food!

      Reply
    3. Caitlin

      April 29, 2013 at 10:29 am

      oh greece...i miss our honeymoon there, too. i often think of the briam, eggplant in tomato sauce, and beetroot salads... oh, and the one night i ate a bowl of olives 😉

      i love this fusion meal. i could totally go for this tonight for dinner. i'll eat it with tortilla chips 😉

      Reply
    4. Heather

      April 29, 2013 at 10:55 am

      Hahaha that totally sounds like something Justin and I would do 🙂 These Nachos are SO CREATIVE, I need to try me some of that feta, it looks so amazing Kristy!

      Reply
    5. Connie Fletcher

      April 29, 2013 at 11:14 am

      These look incredibly delish!!! Having a party on Thursday....guess what I'm gonna be serving as a app.....

      Reply
    6. Alexandra @ Delicious Knowledge

      April 29, 2013 at 11:20 am

      Ooh what a fun idea! I love the twist on regular nachos. That totally sounds like something I would do... I am currently researching foods for our upcoming Europe trip and I think I have Italian food pegged way differently then it actually is. Your feta looks gorgeous!

      Reply
    7. Richa

      April 29, 2013 at 1:15 pm

      Awesome! this does sound like perfect party platter.. dont have to make separate appetizer dishes.. just serve this!

      Reply
    8. Bobbie {the vegan crew}

      April 29, 2013 at 2:32 pm

      Cute story! That sounds like something I would have done -- right or wrong (apparently wrong!) I always equate hummus with that general area of the world. And as for these nachos...yes, please. Do you deliver? 😉

      Reply
    9. Maria Tadic

      April 29, 2013 at 5:49 pm

      These sound so good. This dish probably has all my favorite foods in one - I love this type of combo. It's light, refreshing and healthy! Perfect spin on nachos!

      Reply
    10. Annie

      April 30, 2013 at 7:12 am

      Hey wait - I know I've seen "Greek-style" hummus in stores!! Too funny.

      I'll take this pile of nacho-goodness over plain ol' hummus any day!

      Reply
    11. Alexandra @ Lean Green Healthy Machine

      April 30, 2013 at 7:56 am

      I never thought of using tofu for a feta substitute..so creative! These healthy nachos look almost too good to eat! Almost..

      Reply
    12. Anna {Herbivore Triathlete}

      April 30, 2013 at 8:14 am

      These look like the best nachos ever! Love your story, that is too funny. I totally thought hummus was Greek too! Tofu feta is an incredible idea, I've never heard of it before. I was a huge feta lover pre-vegan and it's one cheese I really miss. I am going to have to try your tofu version.

      Reply
    13. Katy @ Katy's Kitchen

      April 30, 2013 at 8:33 am

      Tofu feta! I've been looking for a good recipe like this. Now I just have to find miso. Can't wait to make some awesome cheese substitutions (I just learned what rennet was…yikes!)

      Reply
    14. Somer

      April 30, 2013 at 10:25 am

      Yeah, pretty much I could get into Mediterranean Nachos just as well as I can handle Mexican Nachos. Fantastic idea girl!

      Reply
    15. Ginny McMeans

      April 30, 2013 at 3:42 pm

      Those are some serious nachos. I can not wait to share them with a girlfriend.

      Reply
    16. Bex @ Vegan Sparkles

      May 01, 2013 at 5:08 am

      hehe, you guys are so cute.
      That looks like an amazing plate full of daydream food, right there! So much fun to eat, too - just like being on holidays. x

      Reply
    17. Robin

      May 01, 2013 at 3:42 pm

      Great story! And recipe!

      Reply
    18. Produce on Parade

      May 01, 2013 at 5:37 pm

      Hi Kristy,

      I would love to follow your blog. Is there a way to subsribe via email only instead of the wordpress blog reader? Thanks!

      Reply
      • keepinitkind

        May 02, 2013 at 10:54 am

        Thank you! I am so happy that you like the blog! 🙂 On the sidebar, there is a place where you can sign up for emails, right where it says "Kindness in your inbox." I am working on a different system, but I don't expect that to be ready for a few months. 🙂

        Reply
    19. Kelly @ Vegan Iowan

      May 06, 2013 at 12:30 pm

      I just made your feta and used it on top of stuffed roasted red peppers. It was phenomenal! I have some leftovers I am looking forward to using with salad as well. Thanks for sharing!

      Reply
    20. debbie

      May 07, 2013 at 3:45 am

      Oh, does this ever look good....just pinned this and I'll be making it soon!

      Reply
    21. Melissa

      May 07, 2013 at 9:45 am

      Yum, this looks incredible!

      Reply
    22. Kaitlin @ The Garden Grazer

      April 16, 2014 at 9:15 am

      Tofu feta!?! You're totally my hero 🙂 This looks SO amazing!!

      Reply
    23. Paula

      June 09, 2015 at 11:22 am

      I made the tofu feta two days ago and left it in the marinade in the fridge. I really did not expect much from it, but I totally love it! I mean, it is a perfect substitute for feta. Is there a way to rate this recipe?

      Reply
      • keepinitkind

        June 09, 2015 at 4:37 pm

        Thank you, Paula! As of now, I don't have a rating system in place but it's good to know that you enjoyed it as much as we do! 🙂

        Reply
    24. Susan

      January 27, 2016 at 7:45 am

      Excellent Feta substitute! Next time I'll use a vinegar that is more tart than the rice vinegar. I admire your creativity!!

      Reply

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