Dairy-free Nachos have all the flavors of the mediterranean in a crunchy, party-friendly dish!
These Dairy-free Nachos are a take on the Mediterranean dish Hummus Basar, but even better because...nachos! They are the snackable finger food of your meat-eating dreams.
Hummus and Tahina bring the smooth, creamy texture to this queso-like dish. Dairy-free Nachos can be served as a dip with chips for dipping or fully assembled like the pictures show.
Personally, I always double the meat and freeze half of it. It freezes perfectly and makes for a quick weeknight meal.
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Jump to RecipeServes: 6 Prep Time: 10 Minutes Cook Time: 15 Minutes
Ingredients:
MEAT
- ¼ Cups Oil
- ½ Onion, diced
- 5 cloves Garlic, minced
- 4 ounces of Mushrooms, sliced
- 1 Tablespoons Kosher Salt
- 1 teaspoon Black Pepper
- ⅛ Cups Cumin
- ¼ Cups Paprika
- 1 pinch Red Pepper Flakes
- ½ pound of Ground Beef
- ½ pound of Ground Lamb
- 1 Jalapeno, minced (optional)
- 8 oz Hummus
NACHOS
- 1 bag Tortilla Chips
- ½ Cups Tehina
- 2 Cups Iceberg Lettuce, shredded
- 2 Roma Tomatoes, diced
Instructions:
- Heat the oil on medium heat. I used avocado oil, but any oil will do the job. Then saute the Onion and Garlic unti glossy but not yet translucent.
- Add the Mushrooms and saute until the Onions and Garlic are translucent.
- Add Salt, Pepper, Cumin, Paprika and Red Pepper Flakes. Cook until well combined and fragrant.
- Add the Ground Beef and the Ground Lamb and combine well. If using a Jalapeno, add it now. I did NOT use the Jalapeno in the photographed images because my kids were having the nachos for dinner. Cook until browned.
- Once the meat is fully cooked, turn off the heat. Drain all but about a TBSP of the liquid out of the pan. Add the hummus into the pan. Stir until completely combined.
- Plating: I like to serve it as one big platter. However, this can be served as separate components ready for dipping or individual plating. For the platter, lay out the full bag of Tortilla Chips. If you don’t have a platter this size, a sheet pan works great too. Then spoon your meat over the chips evenly. Spoon the Tehina over evenly. Then sprinkle with the Lettuce and Tomato. Serve and enjoy!
Dairy-free Nachos
Ingredients
MEAT
- ¼ Cups Oil
- ½ Onion diced
- 5 cloves Garlic minced
- 4 ounces of Mushrooms sliced
- 1 Tablespoons Kosher Salt
- 1 teaspoon Black Pepper
- ⅛ Cups Cumin
- ¼ Cups Paprika
- 1 pinch Red Pepper Flakes
- ½ pound of Ground Beef
- ½ pound of Ground Lamb
- 1 Jalapeno minced (optional)
- 8 oz Hummus
NACHOS
- 1 bag Tortilla Chips
- ½ Cups Tehina
- 2 Cups Iceberg Lettuce shredded
- 2 Roma Tomatoes diced
Instructions
- Heat the oil on medium heat. I used avocado oil, but any oil will do the job. Then saute the Onion and Garlic unti glossy but not yet translucent.
- Add the Mushrooms and saute until the Onions and Garlic are translucent.
- Add Salt, Pepper, Cumin, Paprika and Red Pepper Flakes. Cook until well combined and fragrant.
- Add the Ground Beef and the Ground Lamb and combine well. If using a Jalapeno, add it now. I did NOT use the Jalapeno in the photographed images because my kids were having the nachos for dinner. Cook until browned.
- Once the meat is fully cooked, turn off the heat. Drain all but about a TBSP of the liquid out of the pan. Add the hummus into the pan. Stir until completely combined.
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