Roasted Hibiscus Vegetable Tostada with Hummus

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Roasted Hibiscus Vegetable Tostada with Hummus

Cooking time:

  • 40 minutes in total
  • 10 minutes to prep
  • 30 minutes of cooking

Serves: 4


For the hummus:

  • 400 g chickpeas, drained & rinsed
  • 1/3 lemon, pressed juice
  • 1 clove of garlic
  • 3 tbps tahini
  • 2 sundried tomatoes
  • ½ tsp cumin powder
  • ½ tsp paprika powder
  • 3 tbsp extra virgin olive oil
  • 3 tbsp water
  • Salt/pepper


Just like Tacos al Pastor were influenced by Lebanese immigrants in Mexico, we got some inspiration from the Middle East when we came up with this quick and easy recipe. By merging the Mexican tostadas and Hibiscus Salsa with the Middle Eastern hummus and roasted vegetable, you will experience a burst of fusion-flavors that will make everyone happy around the table.


  1. Set oven to 220 °C.
  2. Prepare vegetables as indicated in the ingredients. Mix vegetables together with olive oil, Hibiscus Salsa, salt and pepper.
  3. Spread out on a baking tray, place the tray high in the oven, and roast for 20-30 mins, until the vegetables have become tender with crispy edges.
  4. While the vegetables are cooking, have all the hummus ingredients in a food processor. Mix until you have an even texture.
  5. Add more tahini, lemon juice, and olive oil if needed. Season with salt and pepper.
  6. Serve the tostadas with hummus and vegetables. Garnish with some fresh mint or cilantro. Buen Provecho!