Blue tostada with buffalo hummus

Hummus with buffalo sauce — it’s a match made in heaven!

This is a super easy and really flavourful lunch and once the hummus is made you can leave it in the fridge for dipping in whatever you want, whenever the cravings strike!

Start by making the hummus.

It really couldn’t be simpler, just measure all of the ingredients out and dump in a blender — blitz until it’s smooth.

If you don’t have a freestanding blender you can of course use a hand blender.

Now add the blue corn flour along with the water and olive oil into a bowl and mix. Leave it to stand for a minute or so.

If you have a tortilla press, use it now, if not a rolling pin will do just as well — it doesn’t have to be a perfect circle, nobody’s got time for that!

Now fry the tortilla in a medium-high pan for 2–3 minutes on each side until you can see the steam escape and the tortilla is golden brown in a few places.

Now you build your lunch! I put a good layer of the buffalo hummus on the tortilla, then I topped it with shaved iceberg lettuce, diced tomatoes, julienned carrots, some extra chilli, avocado, even more hummus and a few sesame seeds.

And that’s it. A really simple fast lunch with loads of flavour.

Ingredients

Hummus: 1 tin chickpeas . 1/4 tsp annatto powder (optional) . 1/4 tsp extra hot chilli powder . 1 tsp onion granules . 1 tbsp tahini . 1 tbsp olive oil . 2 tbsp franks original hot sauce . 5 tbsp chickpea water . 1/8 cup nooch . salt and pepper .

For one tostada: 1/4 cup blue corn flour . slightly over 1/8 cup water. tsp olive oil

Nutrition

Per person — hummus serves 4.

• Calories: 366
• Carbohydrates: 20.8g
• Fiber: 6g
• Sodium: 160mg
• Protein: 10.5g
• Sugar: 3.3g
• Fat: 21.5g