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5 from 1 vote

KISS Buffalo Hummus and Chicken Nachos

Prep Time10 mins
Cook Time5 mins
Total Time15 mins
Servings: 8


  • 16 oz. restaurant style tortilla chips (I like to grab the fresh tortilla chips from the HEB bakery or, if following grain-free, I like Siete grain free tortilla chips.)
  • 2 containers Lantana Buffalo Hummus
  • 3 cups shredded chicken (3/4 lb)
  • 1 1/2 cups cherry tomatoes, cut in half
  • 1/2 cup chives, thinly sliced
  • 1 small fresh jalapeño, seeded and sliced (optional)
  • Shredded lettuce for plate


  • Preheat oven to 350°F.
  • Spread tortilla chips evenly on a baking sheet. 
  • Spoon 1 1/2 containers of Lantana Buffalo hummus over the tortilla chips. Reserve the remaining 1/2 container for dipping. 
  • Sprinkle shredded chicken over the nachos. 
  • Place sheet pan of nachos into preheated oven and cook for 5 minutes. 
  • If you haven’t already chopped the tomatoes, chives and jalapeños, you can do so while the nachos are in the oven. 
  • Remove nachos from oven and top with cherry tomatoes, chives and fresh jalapeño slices, if desired. Place remaining hummus in center of nachos.
  • Serve nachos on a bed of shredded lettuce and enjoy immediately!