Rainbow Hummus Tostadas
Updated Feb 15, 2021, Published Mar 01, 2016
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A delicious meatless meal, these tostadas make a wonderful light supper that you can eat with your hands! The colorful vegetables pack in loads of stellar nutrition, too.

Rainbow Hummus Tostadas
Ingredients
For the hummus:
- 1 15-ounce can chickpeas, drained and rinsed
- 1 tablespoon tahini
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon fresh lemon or lime juice
- 1 teaspoon ground cumin
- Kosher or fine sea salt, to taste
For the tostadas:
- 8 6-inch gluten-free corn tortillas
- 2 tablespoons extra-virgin olive oil, divided use
- 2 cups broccoli florets, finely chopped
- 1 cup packed chopped kale
- 2 medium carrots, peeled and grated
- ½ cup chopped onion
- ½ cup chopped bell pepper
- ¾ cup prepared salsa
- 1 teaspoon ground cumin
- 1 garlic clove, finely chopped
- Kosher or fine sea salt, to taste
Instructions
- In a food processor fitted with the steel blade, process all of the ingredients for the hummus 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 350ºF. Divide the tortillas between 2 baking sheets 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 skillet over medium heat. Add the broccoli, kale, carrots, onion, and bell 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
Nutrition information is automatically calculated, so should only be used as an approximation.
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