Grilled Zucchini & Corn Tostadas with Spicy Hummus
Yield: 4-5 servingsIngredients:
- For the tostadas:
- 8-10 corn tortillas or tostadas*
- 2 large zucchini
- 3 large ears of corn, husked
- grape seed oil, for brushing
- season salt
- For the hummus:
- 1 1/4 cups cooked chickpeas, skins removed
- 4 ounces (jarred) roasted red pepper
- 2 tablespoons tahini
- 2 tablespoons cup grape seed oil
- 2 tablespoons water
- 2 garlic cloves, pressed
- 1/2 medium medium/large lemon juiced
- 1/2 – 1 teaspoon salt
- 1/2 teaspoon cayenne powder
- Preheat grill to 400 degrees.
- Place all hummus ingredients in a blender or food processor and blend until smooth. Set aside.
- Remove the tops and bottoms of the zucchinis. Cutting lengthwise cut the zucchini in half and then each half into thirds, equaling 6 slices per zucchini. Brush cut zucchini and husked ears of corn with grape seed oil. Then sprinkle zucchini lightly with season salt.
- Place zucchini and ears of corn on preheated grill. Reduce heat to 350 degrees. Grill zucchini and corn in five minute increments, flipping each time to a new side until all sides have been grilled and zucchini are cooked through. Corn should be slightly charred all the way around and zucchini should have nice grill marks and be slightly translucent.
- Once cool enough to touch or using a towel/fork to hold, carefully remove corn kernels from the cob and cut zucchini into bite sized pieces. To enjoy spread a large dollop of hummus across tostada, and add desired amount of zucchini and corn on top. Devour immediately.
*To make your own tostadas turn your broiler on high and place tortillas in a single layer on a baking sheet. Place baking sheet on the middle rack of your oven, keeping a careful eye on the tortillas at all times. They will begin to warp slightly. Once they have started to brown in spots, flip the tortillas over and repeat on the other side. They should only take a few minutes per side. If working in batches place tortillas in a single layer on the counter (on parchment paper if necessary) to let cool. They will continue to crunch up once cooled. Tostadas can be made ahead of time and stored in an airtight container until ready to use.