#tostadarecipes

Roasted Bell Pepper and Zucchini Tostadas with A Spicy Garlic Hummus! Delicious!

Dice:
Zucchini
Peppers
Onion

Season with:
Hot Paprika (my favorite)
Cayenne
S&P to preference

Toss in Olive oil (make sure you coat the veggies in a nice layer of oil to assure they roast evenly.

Bake veggies at 425* for approx 30 minutes. Stir halfway through.

Hummus:
2 cloves of Garlic 4 if you love it as much as we do!
12 oz cooked chick peas (skin them if you used dried)
3 tbsp lemon juice
3 tbsp Olive oil
S&P to preference
1/3 cup Almond milk (or milk of your preference)
Blend well in a food processor

Note: if too thick you can add water a little at a time as it blends until desired consistency.

You can fry or bake your corn tortillas. I coated mine with olive oil and broiled them for a couple min on each side.

Enjoy!

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