Name: Brooklyn Nachos
Yield: Serves 4 to 6
Ingredients: Mint sprigs, for garnish; 1 tsp fine sea salt; ¼ cup [10 g] chopped fresh parsley; 1 cup [240 g] plain yogurt, stirred until smooth; ½ cup [60 g] crumbled feta cheese; 2 tsp Aleppo pepper; ½ tsp ground allspice; One 15 or 19 oz [430 or 540 g] can fava beans (foul mudammas); ¼ cup [60 ml] extra-virgin olive oil; 1 shallot, finely chopped; ¼ cup [35 g] sliced pitted green or black olives; ¼ cup [10 g] chopped fresh mint; 1 tsp sumac; 4 cups [180 g] pita chips, homemade from 4 to 6 pitas or purchased; 1 bunch scallions, both white and green parts, thinly sliced; 1 plum tomato, diced; ½ red onion, sliced into thin half moons; 1 garlic clove, minced; 1 tsp ground cumin

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Flavors of the Sun

By Christine Sahadi Whelan

Published 2021

About

If nachos took a spin through the Mediterranean, this might be the result. We swapped out refried beans for favas and feta for the Cheddar, and added a heaping handful of herbs and spices. It’s a big, delicious pile of cheesy, beany goodness with the dippers built right in. And like regular nachos, they’ll be gone before you know it.

Ingredients

¼ cup [60 ml] extra-virgin olive oil
1 shallot, finely chopped

Method

Heat the oil in a saucepan over medium heat. Add the shallot and garlic and sauté until softened and fragrant, 4 to 5 minutes. Add the beans and their liquid, then stir in 1 tsp of the Aleppo pepper and the cumin, allspice, and ½ tsp of the salt. Reduce the heat to low and simmer, covered, for 10 to 12 minutes, or until thick and fragrant. Keep warm.

To assemble, spread the pita chips o