. Grilled Zucchini & Corn Tostadas with Spicy Hummus | Best Recipe

Grilled Zucchini & Corn Tostadas with Spicy Hummus

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tgh
The other day, Logan and I went suit shopping. Because that guy is going to finally graduate and get a grown man’s job. So he needs to look spiffy and the part. While checking out I noticed the gentleman at the register had a little stone/sticker on his name tag that said “40 years.” I asked him if that meant he had been working for the store for that many years… praying that I wasn’t seriously insulting him and that it wasn’t the store that had been around for 40 years and not him.

Thankfully, he replied “it should say 42 plus.”

Can you imagine? Committing to work at one place the majority of your working life? I mean I have a hard time committing to what doughnut to pick little alone what I would/will do with 40+ years of my life.

But this guy – he can commit.

I told him he was making the rest of us look bad too. He laughed. But seriously good for him.



INGREDIENTS:

  • For the tostadas:
  • 8-10 corn tortillas or tostadas*
  • 2 large zucchini
  • 3 large ears of corn, husked
  • grape seed oil, for brushing
  • season salt

For the hummus:

  • 1 1/4 cups cooked chickpeas, skins removed
  • 4 ounces (jarred) roasted red pepper
  • 2 tablespoons tahini
  • 2 tablespoons cup grape seed oil
  • 2 tablespoons water
  • 2 garlic cloves, pressed
  • 1/2 medium medium/large lemon juiced
  • 1/2 – 1 teaspoon salt
  • 1/2 teaspoon cayenne powder

DIRECTIONS:

  • Preheat grill to 400 degrees.
  • Place all hummus ingredients in a blender or food processor and blend until smooth. Set aside.
  • Remove the tops and bottoms of the zucchinis. Cutting lengthwise cut the zucchini in half and then each half into thirds, equaling 6 slices per zucchini. Brush cut zucchini and husked ears of corn with grape seed oil. Then sprinkle zucchini lightly with season salt.
  • Place zucchini and ears of corn on preheated grill. Reduce heat to 350 degrees. Grill zucchini and corn in five minute increments, flipping each time to a new side until all sides have been grilled and zucchini are cooked through. Corn should be slightly charred all the way around and zucchini should have nice grill marks and be slightly translucent.





bwh