Mediterranean Tostadas with Hummus, Feta, and Kalamata Olives

Ingredients

• 2 low-carb or whole wheat flour tortillas
• 2 tsp. + 2 tsp. olive oil
• 1/2 cup very finely chopped lettuce
• 1/4 cup finely crumbled Feta
• 10 Kalamata olives, finely chopped
• 1/2 cup hummus
• Powdered Sumac for sprinkling over the hummus

Directions

1. Heat the oven to 400F/200C, and put a cookie sheet in the oven so it warms up too. As the oven comes to temperature, rinse the lettuce, dry it well, and chop it finely until you have 1/2 cup. Break the feta into small crumbles, then finely chop the olives.
2. Once the oven is ready, coat the hot cookie sheet lightly with olive oil, either by spraying or brushing it on, and set the flour tortillas on top. Bake the tortillas until they turn lightly golden and crisp, flipping them about every minute. This may take about 5 minutes, but tortillas vary, so stay nearby and keep an eye on them.
3. Take the tortillas out of the oven and allow them to cool for a few minutes. Spread each crunchy tortilla with 1/4 cup hummus in a thin layer, using a rubber scraper. Add a small drizzle of olive oil, then dust with powdered Sumac if you’re using it. Finish each one with about 1/4 cup finely chopped lettuce, 2 T finely crumbled feta cheese, and 1 T finely chopped Kalamata olives or another black olive you like.
4. For a more dressed-up version, you can add extras such as roasted red pepper pieces, aioli made with red pepper, thin pieces of sweet mini-peppers, fresh herbs like mint or parsley, Tzatziki, sesame seeds, an olive vinaigrette, or a spicy Mediterranean condiment such as Harissa.