¾cupmarinated artichoke heartsdrained and roughly chopped
Roughly-chopped fresh basil leavesfor topping
For the Cannellini Hummus:
⅔cupcanned cannellini beansabout half of a 15-oz can
1 ½tablespoonolive oil
1tablespoonchopped fresh basilor more to taste
1 ½teaspoonminced garlic
½teaspoonminced onion flakes
¼teaspoondried oregano
salt and pepperto taste
For the Spicy Tomato "Salsa":
1 14.5-ozcan stewed tomatoes
1teaspoonolive oil
1 ½teaspoonminced garlic
2tablespoonchopped fresh basil
⅛teaspoonred pepper flakes
¾teaspoondried oregano
1teaspoonminced onions
10slicesof pepperonior more to taste
Instructions
To the bowl of a food processor, add cannellini beans (with liquid drained), 1 ½ tablespoon olive oil, 1 tablespoon basil, 1 ½ teaspoon minced garlic,¼ teaspoon oregano, and salt and pepper to taste. Blend until beans are fairly smooth and blended. Transfer "hummus" to bowl and set aside.
Now add tomatoes, 1 teaspoon olive oil, 1 ½ teaspoon minced garlic, 2 tablespoon basil, ⅛ teaspoon red pepper flakes, ¾ teaspoon oregano, 1 teaspoon minced onions, and pepperoni to the (now empty) food processor. Blend until pepperoni slices are diced into small pieces and tomatoes are to the consistency of salsa.
Cover a medium-sized baking sheet with aluminum foil, then place tortilla chips in a thin layer over top. Sprinkle mozzarella cheese on chips and place under the broiler for just a few minutes until cheese is gooey and melted. Watch closely so that the cheese doesn't burn.
Remove baking sheet from oven, and transfer chips with melted cheese to a plate. Over top of chips, layer spicy tomato salsa, remaining chopped basil leaves, and artichoke hearts. Place a big scoop of the Cannellini Hummus in the middle of the nachos. Serve immediately.
Nutritional information is provided as an estimate. As it can vary due to many factors (brands used, quantities, etc.), we cannot guarantee its accuracy.