Today I was craving tostadas! Tostadas is a Mexican dish usually made with a fried corn tortilla, then can be topped with several different things. Later I'll get into the real Mexican tostadas, but as I was sitting obsessing about them, I started thinking of different ideas and twists on them.. One was a pita as the shell then everything else came to me instantly....
Preheat oven to 400 degrees.
Ingredients
4 wheat of regular round pita bread, left whole
Olive oil to brush on the pita
Brush each pita with a little olive oil and sprinkle with salt, place directly on the oven rack and bake for 8-10 minutes or until crisp but not burned. Set them aside to cool.
For the hummus, I've always used the simple recipe from the Joy of Cooking cookbook as my base. I kept it simple for this and only used 1 tbsp of tahini to lower the calories. It usually calls for 3 that's 600 calories alone!
Ingredients
1 15oz can of garbanzo beans, drained and rinsed
1/3 cup fresh squeezed lemon juice
2 garlic cloves
1 tbsp tahini
Salt to taste.
1/2 cup water
In a small food processor or blender add all of the above ingredients for the hummus and start blending. Pour water slowly through the pour spout until it blends smooth, you may not need the full 1/2 cup of water. Transfer it to a bowl, taste for salt and set aside.
Salad Ingredients
4 cups of baby arugula
3/4 cup of chopped cherry or baby heirloom tomatoes, each chopped in 4
1/4 cup res onion, thinly sliced
1 tbsp fresh squeezed lemon juice
1 tbsp extra virgin olive oil
Salt and pepper to taste
Crumbled feta
In a large bowl, add the last 3 of the above ingredients and whisk them together to make you dressing. Taste for salt. Then add the arugula, chopped tomatoes and onions and toss together.
Assemble the tostadas by taking one and spreading hummus on one side, then a handful of the salad on top, finally top with crumbled feta! Mmmmmmmm!! Now enjoy!
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