Preparation info
  • Serves

    4 to 6

    • Difficulty

      Easy

Appears in
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

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