Name: Rainbow Houmous Tostadas
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 1 (400g) can chickpeas, drained and rinsed; 1 tablespoon tahini; 1 tablespoon olive oil; 1 tablespoon fresh lemon or lime juice; 1 teaspoon ground cumin; Fine sea salt (to taste); 8 6-inch gluten-free tortillas; 2 tablespoons olive oil (divided use); 140 g broccoli florets (finely chopped); 70 g packed chopped kale; 2 medium carrots (peeled and grated); ½ onion, chopped; 70 g chopped pepper; 180 g prepared salsa; 1 teaspoon ground cumin; 1 garlic clove (finely chopped); Fine sea salt (to taste)

Rainbow Houmous Tostadas

Serves:

Cuisine:

Prep time:

Cook Time:

Total Time:

4 Servings

American

What you'll need

For the houmous:

1 (400g) can chickpeas, drained and rinsed
1 tablespoon tahini
1 tablespoon olive oil
1 tablespoon fresh lemon or lime juice
1 teaspoon ground cumin
Fine sea salt to taste

For the tostadas:

8 6-inch gluten-free tortillas
2 tablespoons olive oil divided use
140 g broccoli florets finely chopped
70 g packed chopped kale
2 medium carrots peeled and grated
½ onion, chopped
70 g chopped pepper
180 g prepared salsa
1 teaspoon ground cumin
1 garlic clove finely chopped
Fine sea salt to taste

Method:

In a food processor fitted with the steel blade, process all of the ingredients for the houmous until smooth, stopping once or twice to scrape down the sides of the bowl with a rubber spatula. Refrigerate in an airtight container until ready to use, or up to 3 days.
Preheat the oven to 180ºc. Divide the tortillas between 2 baking trays and brush them with 1 tablespoon of the olive oil. Bake for 12-15 minutes until golden brown and crisp. Set aside.
Heat the remaining tablespoon of olive oil in a large pan over medium heat. Add the broccoli, kale, carrots, onion, and pepper. Cook, stirring occasionally, for about 5 minutes. Add the salsa, cumin, and garlic. Cook for 1-2 minutes. Remove from heat and season with salt.
Spread the hummus on the crisp tortillas. Divide the vegetable mixture evenly among the tortillas. Return them to the oven for about 5 minutes to heat through.

Nutrition

N/A

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