How do I roast the red bell peppers for this recipe?

Preheat your oven to 475 degreesF, place whole peppers on a baking sheet, and roast for 40-50 minutes, rotating until wrinkled and slightly charred.

Can I use store-bought hummus for these tostadas?

Yes, the recipe calls for 1/2 cup of hummus, and using a store-bought variety is perfectly fine for convenience.

What kind of tortillas work best for these baked tostadas?

The recipe specifically suggests gluten-free corn tortillas, but you can use tortillas of choice for the best crispy results when baked.

How do I prevent the tostadas from getting soggy?

Baking the tortillas with the hummus and toppings for 10-15 minutes at 400 degreesF helps them become golden brown and crispy. Serve immediately after baking.

Can I prepare the roasted red peppers ahead of time?

Yes, you can roast the red bell peppers, cool them, remove the skin and seeds, and slice them into strips in advance, storing them in the refrigerator until ready to assemble.

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Baked Hummus and Roasted Red Pepper Tostadas
[Vegan, Gluten-Free]

SM By: Steph McKercher

Author Bio

Stephanie McKercher, MS RDN, is a Colorado-based integrative registered dietitian nutritionist and creator of the... Read More

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Golden-brown baked tostadas featuring creamy hummus, vibrant roasted red pepper strips, fresh green basil, and dried oregano.

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Baked Hummus and Roasted Red Pepper Tostadas [Vegan, Gluten-Free]

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These warm, crunchy tostadas are the perfect healthy game day snack. With hummus, roasted red pepper, and basil, they’re a delicious Mediterranean take on a Tex-Mex favorite.

Ingredients You Need for Baked Hummus and Roasted Red Pepper Tostadas [Vegan, Gluten-Free]

2 red bell peppers
4 gluten-free corn tortillas or tortillas of choice
1/2 cup hummus
20 fresh basil leaves
1 teaspoon dried oregano
Nutritional yeast for sprinkling, optional

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How to Prepare Baked Hummus and Roasted Red Pepper Tostadas [Vegan, Gluten-Free]

Roast red bell pepper: Preheat oven to 475ºF and place whole pepper on baking sheet. Roast for 40-50 minutes, rotating throughout until pepper is wrinkled and appears slightly charred. Remove from oven and decrease temperature to 400ºF.
Wrap roasted peppers tightly in foil and allow to cool for at least 10 minutes. Remove stem, skin, and seeds and slice into strips
Spread about 2 tablespoons hummus on each tortilla. Top with roasted bell pepper strips and basil on top of hummus. Sprinkle with oregano and nutritional yeast (if desired).
Spread tortillas on a baking sheet and bake for about 10-15 minutes, or until the tortillas are golden brown. Allow to cool for a few minutes before serving!