Description

Make a fun twist on the typical appetizer with this interesting take on nachos. They have a wonderful flavor and are easy to make. They could also be served as the main dish, if desired.

Ingredients

• 4 round pita breads
• olive oil
• onion salt
• 1 c. canned chickpeas, drained and well rinsed
• Tahini Sauce:
• 1/2 c. Greek yogurt
• 1/2 c. tahini (stir well before measuring)
• freshly squeezed juice of 1 lemon, about 4 T.
• 1/4 t. salt, or more to taste
• 1 clove garlic, finely minced
• 1/3 c. cold water
• 1 lb. top sirloin steak, cut into 1/2 inch cubes (with marbling, the little white flecks within the meat)
• olive oil
• 1 1/2 t. baharat seasoning
• 1/2 t. ground cumin
• toasted pine nuts
• 1 jalapeno, finely minced, seeds and all

Steps

1. Preheat oven to 350 degrees.
2. Cut each pita round into 4 quarters; cut each quarter into 3 triangles. Lay the bread out in a single layer on a baking sheet. Lightly brush the top of each triangle with olive oil; sprinkle with onion salt. Bake for about 8-9 minutes, or until golden. Flip over; bake for 4-5 minutes. Let cool. Arrange the triangles in a single layer on a serving platter.
3. Put chickpeas in a small saucepan; cover with water; bring to a simmer; turn off heat; cover; set aside to keep warm.