December 11, 2016

If there’s anything that comes close to a Mexican version of an open-faced sandwich, the tostada is it! The delicious hummus has a little kick, it’s made with jalapeno blended with chickpeas, coriander & a dash of lime juice and pairs perfectly with this fresh Mexican inspired salsa. Great for quick, yet impressive summer entertaining.

You can WIN this beautiful Citta wooden board and all ingredients to recreate this dish at home. Simply comment via facebook  and I’ll announce a winner in January!

Serves: 4-6

2 pots of Lisa’s Jalapeno & Lime Hummus
6-8 corn tortillas
3 large avocados, halved, pitted and sliced
1 cup cooked corn kernels
½ a bunch of fresh coriander, roughly chopped
½ a fresh red chilli, finely chopped
2 spring onions, finely chopped
sea salt
2 limes
1 tbsp extra virgin olive oil
For the tostadas lightly brush both sides of tortillas with oil and spread out on prepared trays in a single layer. Season with salt and bake for 5–6 minutes, rotating halfway through. Set aside to cool completely and crisp up.
For the salsa mix corn, coriander, chillies, spring onions, salt and olive oil. Set aside.
To assemble, generously spread each tostada with Lisa’s Jalapeno & Lime Hummus, top one side with salsa then the other side with sliced avocado. Add a squeeze of lime, extra coriander and sea salt if you wish.

I’ve partnered with Lisa’s Hummus to bring you this post but as always all opinions are my own.

Gretchen Lowe, Food Stylist Auckland

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