Grilled Zucchini & Corn Tostadas with Spicy Hummus – A simple and absolutely delicious new take on tostadas. (Vegan & GF) | RECIPE at
Yield: 4-5 servings
  1. For the tostadas:
  2. 8-10 corn tortillas or tostadas*
  3. 2 large zucchini
  4. 3 large ears of corn, husked
  5. grape seed oil, for brushing
  6. season salt
  7. For the hummus:
  8. 1 1/4 cups cooked chickpeas, skins removed
  9. 4 ounces (jarred) roasted red pepper
  10. 2 tablespoons tahini
  11. 2 tablespoons cup grape seed oil
  12. 2 tablespoons water
  13. 2 garlic cloves, pressed
  14. 1/2 medium medium/large lemon juiced
  15. 1/2 – 1 teaspoon salt
  16. 1/2 teaspoon cayenne powder
*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.