Habibi’s take on nachos with a Mediterranean twist... 

For all the olive lovers out there, what better way than to use our Kalamata Tapenade Hummus on your nachos to change things up! 

Ingredients 

Blue Corn Chips
Sun Dried Tomatoes (in oil), Diced
Marinated Artichoke Hearts, Diced
Kalamata Olives, Diced
Mild Italian Sausage, crumbled and browned
Feta or Goat Cheese
Spinach, roughly chopped
Kalamata Olive Hummus

Method

Preheat oven to 350.
Heat frying pan, with oil, to medium heat. Remove casing from sausage and crumble in pan; browning until cooked through. Set aside.

Finely dice sun dried tomatoes, marinated artichoke hearts & Kalamata olives.

Line baking sheet with blue corn chips. Sprinkle cooked sausage, sun dried tomatoes, artichokes and olives over chips. Cover with a generous sprinkle of feta or goat cheese crumbles. Bake for about 10 minutes until warmed through and cheese is beginning to melt.

Remove from oven, top with roughly chopped spinach.

Serve with Kalamata Olive Hummus for dipping.

 

From Habibi’s Kitchen to yours – Enjoy

 

This recipe was created for Habibi's by MyNourish