A twist on the Mexican classic, these "nachos" feature pita chips, hummus, fresh diced vegetables and light and tangy tzatziki sauce.

Book makes connection between living and cooking

The basic architecture of nachos — a crunchy base covered with cheese and vegetables — can extend way beyond Mexican cuisine. For example, think Mediterranean. A delightful Greek version, this recipe subs pita chips for tortilla chips, hummus for refried beans, and feta for cheddar cheese then adds a flavorful tzatziki sauce on top.

What we made:

GREEK NACHOS

(from “Stir My Soul,” Page 6)

Tzatziki Sauce

serves 4 to 6

1 (8-ounce) container plain yogurt

1 cucumber peeled, seeded and diced

1 tablespoon olive oil

1/4 cup freshly squeezed lemon juice

Salt and freshly ground black pepper

1 teaspoon fresh dill

1 teaspoon minced garlic

Nachos

1 (9-ounce) bag pita chips

1 (10-ounce) container hummus

1 cucumber, diced

1 tomato, diced

1 cup crumbled feta cheese

1/4 cup diced red onion

Directions: To make the tzatziki sauce, in a food processor, combine the yogurt, cucumber, olive oil, lemon juice, salt, pepper, dill and garlic. Process until well combined. Divide the sauce between two containers. Cover and refrigerate for at least 1 hour before serving.

To assemble the nachos, on a large platter, layer the pita chips, hummus, cucumber, tomato, feta cheese, red onion, and tzatziki sauce. Serve at room temperature.

Our assessment: This recipe is fabulous for making ahead of time. If you’re going to a carry-in or picnic, take the ingredients in separate containers — you can put it all together in a minute. The tzatziki sauce is particularly delicious and refreshing. And feel free to add additional toppings, such as sliced black olives or red bell pepper.

You’ll have plenty of tzatziki sauce left over to use on sandwiches, as a light salad dressing, alongside grilled chicken kebabs or lamb meatballs, or to serve with chips.

From the book: “Stir My Soul: Recipes to Nourish and Inspire” by Roxie Kelley; 168 pages, $29.99. Published by Andrews McMeel, 2014.

What you get: More than 100 recipes including appetizers, main dishes, sides and salads, breads and desserts. We want to try Peppered Pecan Bacon (P. 60), White Cheddar Potato Pancakes (P. 71), Deep Dark Brownie Pie (P. 113) and Persimmon Pudding (P. 130).

In her own words: “This book is a compilation of some fabulous and faithful recipes with some thoughts on not just what we are doing with our actions but also who we are becoming in the process. Life is, after all, not only about the list of actions we undertake in the recipe of our days. It is about the people we are becoming and the flavor we add to the lives of those around us.” — Roxie Kelley

Video: Watch me prepare this recipe on our website.

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