Tostadas with herb hummus

Tostadas with herb hummus

Superfoods Superfast

This recipe pretty much just requires a food processor or blender. It’s about tossing good ingredients in and combining them with other delicious flavours to make a perfectly blended lunch. There are days when I just love whoever invented the food processor!


Quantity Ingredient

For the hummus

Quantity Ingredient
1 x 400g chickpeas, drained and rinsed
1 garlic clove, chopped
handful parsley
handful dill
handful coriander
2-3 tablespoons olive oil
2 tablespoons tahini
pinch sea salt

For the salsa

Quantity Ingredient
2 tomatoes
1 red onion
1 red chilli
handful coriander, chopped
1/2 lime, juiced

For the tostadas

Quantity Ingredient
200g sweetcorn
4 corn tortillas
olive oil, for brushing
1 avocado, peeled, stoned and chopped
3 jalapeno peppers, sliced


  1. Preheat the oven to 220°C and line a baking sheet with parchment paper. Place the sweetcorn for the tostadas on the sheet and bake for 10 minutes.
  2. Meanwhile, make the hummus by blending all the ingredients in a food processor or blender. Next, transfer to a bowl and then blend all the salsa ingredients very briefly just to roughly chop them. Once complete, transfer the salsa to another bowl and place in the fridge with the hummus while you prepare the tostadas.
  3. Start by brushing a little olive oil on each corn tortilla and then place them in the preheated oven alongside the sweetcorn. After 5–10 minutes the tostadas will turn crispy and you can then remove them from the oven with the sweetcorn.
  4. Place the tostadas on plates with a spoonful of hummus, avocado, jalapeños and sweetcorn on each one. The salsa can be served on top or on the side for dipping.
sugar free
wheat free
dairy free
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