Mediterranean Tostadas with Hummus, Feta, and Kalamata Olives
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
Preheat the oven to 400F/200C, placing a cookie sheet inside to heat as the oven does. While oven heats, wash and dry lettuce and finely chop to make 1/2 cup. Crumble the feta cheese and chop the olives. When the oven is hot, lightly spray or brush the cookie sheet with olive oil and place flour tortillas on it. Toast them until they are lightly browned and firm, turning over about every minute or so. Remove tortillas from the oven and let them cool for a few minutes.
–1/4 cup hummus, spread thinly using a rubber scraper–a slight drizzle of olive oil, topped with a sprinkle of powdered Sumac if you have some–about 1/4 cup finely chopped lettuce–2 T finely crumbled feta cheese–1 T finely chopped Kalamata olives or other black olives of your choice. These tostadas rocked my world with the basic recipe above, but if you want to get exotic you could add other ingredients like diced roasted red bell peppers, Red Pepper Aioli, sliced sweet mini-peppers, chopped mint or parsley, Tzatziki sauce, sesame seeds, Kalamata Olive Vinaigrette, or even a hot Mediterranean sauce like Harissa.