Chipotle Hummus Nachos

Chipotle Hummus Nachos

Last weekend’s nacho spread was so dang good.

These chipotle hummus nacho featured  homemade hummus, fresh veg & melted cheese of course. Need to make these… like EVERY weekend!

Chipotle Hummus Nachos

Serves: 4

  • 12 oz bag of tortilla chips
  • 2 cups shredded cheese (I used 'Mexican blend')
  • ¼ cup pico de gallo
  • 1 avocado - cut into chunks
  • 1 radish - cut into thin slices
  • 1 jalapeños - cut into thin sliced
  • ¼ red onion - cut into thin slices
  • Black sesame seeds ⠀
  • Nachos-
  • Tortilla chips
  • Shredded cheese (I used 'Mexican blend')
  • Chipotle hummus (recipe below)
  • Pico de Gallo
  • Avocado - cut into chunks
  • Shaved radishes
  • Sliced jalapeños
  • Thinly sliced red onion
  • Black sesame seeds
    Chipotle Hummus
  • 1 can shelled and rinsed chickpeas
  • ½ cup tahini
  • 1 chipotle peper (in abodabo sauce)
  • ¼ cup olive oil
  • 2 cloves garlic
  • Salt to taste
  • 1 tbsp cumin
  • Juice of 1 lemon
  1. To make the hummus, add all of the ingredients to a food processor & blend until smooth.
  2. Assemble the nachos by spreading the chips out on a baking sheet & sprinkle with a generous amount of cheese (covering most of the chips). Stick them in the oven (350 degrees) until the cheese has melted.
  3. Top with dollops of hummus & pico de Gallo, evenly distributed. Then layer the radishes, jalapeños, avocado, red onions & sesame seeds.


Leave a Reply

This site uses Akismet to reduce spam. Learn how your comment data is processed.

%d bloggers like this: