Shrimp and Black Bean Hummus Tostadas

Shrimp And Black Bean Hummus Tostadas, a Mediterranean meets the Southwest recipe. Crispy corn tostadas layered with black bean hummus, topped with spicy marinated shrimp and cooling cilantro yogurt sauce. A dish that’s big on flavors but healthier and lighter than most tostadas.

Black Bean Hummus Tostada With Shrimp

Shrimp And Black Bean Hummus Tostadas, Mediterranean Meets The Southwest

Shrimp And Black Bean Hummus Tostadas are a healthy, light dish that combines both Mediterranean and Southwest flavors. The tostadas start out with baked, not fried, corn tortillas that are layered with black bean hummus and shredded lettuce. Then shrimp, red onion, jalapeño peppers and cilantro are marinated in a light and tasty dressing of olive oil, lime juice, and jalapeño tabasco and piled high on the tortillas. They are then topped off with a cooling cilantro yogurt sauce. You will be happy to know that the shrimp and black bean hummus tostadas are loaded with flavor but don’t have as much fat as your typical tostadas so they are a lighter and healthier option. The tostadas are also a quick and easy recipe to prepare, making them perfect for either lunch or part of a weeknight dinner.

Shrimp And Black Bean Hummus Tostadas

Recipe serves 4, adjust the recipe accordingly.

  • 4 baked corn tortillas, recipe below
  • 8 oz. black bean hummus* see note below
  • 1 c. shredded romaine lettuce
  • 1 lb. marinated shrimp, recipe below
  •  cilantro yogurt sauce, recipe below

Spread 3 – 4 Tbsp. of hummus on each tortilla and top with shredded letter. Mound each with a 1/4 of the shrimp and top with a large dollop of yogurt sauce. Plate and serve with additional yogurt sauce on the side as a dip with tortilla chips or veggies.

Cilantro Yogurt Sauce

  • 1 c. plain Greek yogurt
  • 1 small pickling cucumber or 1/2 of a regular cucumber, peeled and finely diced
  • 1 Tbsp. olive oil
  • 1 garlic clove, minced
  • 1 tsp. lemon or lime juice
  • 1 – 2 Tbsp. finely chopped fresh cilantro or to your taste
  • salt and pepper, to taste

Lightly salt the cucumber, place in a sieve over a bowl and let drain for 10 minutes. Warm the olive oil and garlic in a small bowl in the microwave for 5 seconds (this mellows the flavor of the garlic but is an optional step) then let cool. Mix all the ingredients together and refrigerate for 30 minutes for the flavors to meld. Taste and adjust seasonings, if necessary

Spicy Cilantro Lime Shrimp*

  • 2 Tbsp. olive oil
  • juice of half a lime or to taste
  • 1/2 tsp. green jalapeño tabasco sauce or to your heat preference
  • 1/2 tsp. cumin
  • 1/8 tsp. garlic powder
  • 1/2 tsp. salt, more or less
  • 1/2 tsp. freshly ground black pepper
  • 1 lb. cooked shrimp, peeled, deveined and cut into bite size pieces
  • 1 jalapeño, seeded and diced
  • 1/4 c. finely diced red onion
  • 1 – 2 Tbsp. finely chopped cilantro

*The shrimp have heat but don’t burn your mouth. You can adjust the spiciness of the shrimp up or down with how much jalapeño tabasco sauce and fresh jalapeños you use as some peppers are hotter than others. If you like a lot of heat, leave in the jalapeño seeds.

In a medium sized bowl, combine all the ingredients through the black pepper and whisk well to combine. Taste and adjust seasonings, if necessary. Stir in the shrimp, jalapeño, red onion and cilantro.

Baked Tortillas

Place 4 corn tortillas on a baking sheet and brush both sides of the tortillas with a small amount of olive oil then season with a little salt. Bake in a 400 degree oven about 5 minutes, turn over and bake for another 5 minutes (watch so they don’t burn) until brown and crispy. If you want really flat tortillas, you can place a wire cooling rack on top of the tortillas while baking.

Note: * I used Boar’s Head Hummus Southwest Style* which contains steamed chickpeas, black beans, water, roasted garlic, lemon juice, sesame tahini, sea salt, cumin, white vinegar, tabasco chili peppers and salt. (I did not receive any products or compensation for mentioning this brand. I find it to be an excellent hummus but use whatever brand you might prefer or you can make your own.)


The shrimp and black bean hummus tostadas would be perfect on Cinco de Mayo. If you would like other ideas of what to serve, you might want to check out these recipes:

Click on any photo to enlarge and see a slide show.

Whether you are planning a southwestern style dinner for your family or for a group of friends to celebrate the Cinco de Mayo holiday, I believe any of these dishes alone or combined would be perfect. Have fun and enjoy!

About Karen

I travel the back roads of New England and beyond, sharing great food and interesting places.
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94 Responses to Shrimp and Black Bean Hummus Tostadas

  1. That looks fantastic, Karen!

  2. Karen, this looks amazing! I love hummus and of course, shrimp! Thank you for sharing the recipe!

    • Karen says:

      I appreciate your nice compliment about the shrimp and black bean hummus tostadas. I’m always happy to share my recipes with you.

  3. Darlene says:

    Looks very delish!!!

  4. What a delicious combination. I bet that black bean hummus tastes just great.

    • Karen says:

      I’m glad you like the idea of using black bean hummus Jovina. Not only tasting good, it is lighter than using refried black beans.

  5. Larry says:

    This looks and sounds delicious Karen and I think the shrimp would be good by themselves.

    • Karen says:

      Thank you for your compliment Larry. You are right the shrimp are delicious by themselves and would be great as a light lunch or as part of an evening meal.

  6. Looks yummy and easy to try. Thanks for sharing this.

    • Karen says:

      I was happy to share Carolyn, the shrimp and black bean hummus tostadas are very easy to make. Thank you for your compliment.

  7. kitchenriffs says:

    Really like black beans, but for some reason I’ve never used black bean hummus. Love the idea! And love this dish — TONS of flavor, but easy to put together. And you’re right — much healthier than a traditional tostada. Thanks!

    • Karen says:

      Hi John, You are right, using the black bean hummus in place of regular refried beans is something different and the tostadas overall are definitely healthier. I’m glad you like them, thank you.

  8. Penny says:

    Love this idea Karen. The baked corn tortillas are a good idea.

  9. Penny at Enjoying The Simple Things says:

    This sounds wonderful!

  10. What a unique combo! I’m not much on shrimp unless it’s fried or blackened, but your Corn and Caramelized Onion Quesadilla is calling my name! Ole! Happy Cinco de Mayo Karen!

    • Karen says:

      Hi Jenna, The corn and caramelized onion quesadilla is a good one to choose. I think blackened shrimp would be a good topping for the tostadas as well, especially with the cilantro yogurt sauce…I’ll have to give that a try next. 🙂

  11. This dish sounds totally delicious and with enough spice to satisfy my husband. I simply love hummus and buy it often and even made my own once, but I like your twist with the prawns. 👍

    • Karen says:

      Hi Fatima, For years I ate tostadas with refried beans, cheese, chopped lettuce and tomatoes. Not to inspiring so I decided to turn them into a healthier and more substantial meal topped with the prawns. I’m glad you like the recipe, thank you.

  12. Ron says:

    Karen that’s a tasty sounding tostada. I’ve never had black bean hummus, but now I want some. I’ll have to search for a copycat recipe. Thanks, for sharing a yummy looking recipe.

    • Karen says:

      Hi Ron, I know that already prepare black bean hummus might be hard to find for some of my readers so that is why I listed the ingredients on the one I bought. I think it would definitely be easy to make at home.

  13. This looks not only delicious, healthy, but very good for you too! Love the idea of using black beans to make hummus, Karen.

  14. Such great flavors you have here! I actually like the tortilla not being too flat, but rather as a kind of edible bowl.

    • Karen says:

      Thank you for your nice compliment about the shrimp and black bean hummus tostadas. Yes I agree, my tortillas usually are not perfectly flat. I don’t really mind but you cam keep them flat with a cooling rack on them while they bake if you need to. 😀

  15. Sunnycovechef says:

    This looks really good Karen. I love tostadas and I love shrimp and I never had black bean hummus. I have to try it.

    • Karen says:

      Hi Gerlinde, This definitely sounds like a recipe you would like. I hope you are having a wonderful time in Germany…I’ve envious. 🙂

  16. Thanks for the inspiration Karen. We were having a what should we make for dinner moment and this is the perfect answer. Your first photo is just stunning. Did you get a new lens? Take Care

    • Karen says:

      Thank you Bobbi, I’m always happy to know when I give people inspiration for what to make for dinner. I appreciate the compliment about the photo…it is the same lens. This photo does seem better than some others but no reason it should. 😀

  17. lifeincharente says:

    Sounds delightful. Have a good week, Diane

  18. Cocoa & Lavender says:

    Looks wonderful, and perfect for the Southw!

    • Karen says:

      Thank you David, I did take liberties with you typical Southwestern dish, I’m glad you like the looks of the shrimp and black bean hummus tostadas. 😀

  19. Conor Bofin says:

    Lovely, tasty looking food Karen. Delicious.

    • Karen says:

      I thank you for your nice compliment Conor as I know that you are a man who appreciates the spicy foods from our Southwest.

  20. Eha says:

    Quite a few lessons for us Down Under ! Live on hummus and shall try the recipe – as shall for the coriander-lime-prawns and coriander-lime yogurt . . . an Australian style flatbread will take good care of the rest . . .thanks for the idea . . .

    • Karen says:

      Absolutely Eha, A flatbread would work perfectly in this dish…it would take it a little more towards the Mediterranean side. 🙂

  21. ladyfi says:

    Mmm – enjoy!

  22. Mamma mia Karen! Did you make this dish up – the combinations are just so mouth wateringly appealing !

    • Karen says:

      I appreciate your kind words Jo, thank you very much. I’m glad you like the combination that I put together, it did work well.

  23. Mad Dog says:

    I love regular hummus, but I’ve never seen a black bean version in Europe – your recipe looks so good I’ll have to make my own!

    • Karen says:

      Hi Mad Dog, I thought some of my friends might want to make their own black bean hummus…that’s why I listed the ingredients. Thank you for your nice compliment, I’m glad you like the recipe.

  24. Oh Karen, this looks as yummy as it comes! Mmmmmmmmm!

  25. chef mimi says:

    ummmm yum! This sounds wonderful. I’ve never made black bean hummus, but I think I’d be happy with my home-made refried beans, that aren’t fried or re-fried. Fabulous idea, thanks!

  26. restlessjo says:

    It all sounds great, Karen! Today- 1st May- is Labour Day and a public holiday. The traditional dish for this day is os caracois- snails. I think I’ll come to yours 🙂 🙂

    • Karen says:

      Hi Jo, I would be delighted to have you at our table anytime. Snails are one thing that I’ve eaten but you just don’t want to look too closely at them. No problems with tostadas. 😀

  27. You do know how to wet one’s appetite. 🙂

  28. It is so funny but I literally ate something just like this last night. It was topped with chicken instead of shrimp but it had the black bean dip too. It was delicious and now I have a recipe thanks to you.

  29. mjskit says:

    This is definitely “a Mediterranean meets the Southwest recipe”. I love it! Never would have even thought of using hummus on a tostada. What a fabulous idea!

    • Karen says:

      Hi MJ, Sometimes I think “why not” when it comes to flavors and ingredients. I’m glad you like my idea for the shrimp and black bean hummus tostadas…we really enjoyed them.

  30. Debra says:

    I make baked tacos or baked tostada quite frequently, but I’ve never tried this combination and i’m salivating just thinking about it, Karen! I am quite sure it won’t be more than a day or two before this is served. 🙂 Yum!

    • Karen says:

      Hi Debra, I hope you will enjoy the shrimp and black bean hummus tostadas as much as we did. Thank you for your nice compliment.

  31. Karen, this looks so good. And your Cilantro Yogurt Sauce could be used for so many things. Pinning.

    • Karen says:

      Thank you for your compliment and pin Jean. I agree with you about the cilantro yogurt sauce, it would be delicious served with other dishes.

  32. Sissi says:

    So beautiful, Karen! And so delicious too, I’m sure! Wraps, tortillas and other similar dishes are my favourite all year long. I don’t buy tortillas often, but I’ve been making chapati for some time and I often use them as a replacement of tortillas (or flat breads for wraps for example). Your topping would be perfect with my chapati too!

    • Karen says:

      Thank you for the compliment Sissi. Yes, I do think that the cilantro yogurt sauce would be a nice addition to your chapati.

  33. Marcelle says:

    Hi Karen! This tostada looks sooo good! I make a version of a black bean and shrimp tostadas too, but I use a can a refried black beans when I do. Your suggestion of Boar’s Head hummus and that cilantro yogurt sauce definitely kicks these tostadas up a notch 🙂 Now I’m craving this!

    • Karen says:

      Thank you Marcelle, I’m glad you like the changes I made to a typical tostada…the hummus and cilantro sauce worked very well.

  34. Hi Karen! What a perfect recipe for Cinco de Mayo!

  35. I like the idea of black bean hummus- I could SCHMEER that on everything!

  36. Pat says:

    I love shrimp and this looks like a healthy and delicious way to serve them, and your black bean hummus looks fabulous too! This will be a nice recipe for summer.

    • Karen says:

      Hi Pat, I do think the shrimp and black bean hummus tostadas would be good as a summer meal. Thank you for your compliment.

  37. That looks like an instant fiesta on a plate! Granted, here in the states, Cinco de Mayo is really just an excuse to eat Mexican food and drink margaritas, but hey, I’m not complaining. I’ll take it!

    • Karen says:

      Hi Hannah, So very true about Cinco de Mayo. Growing up in Texas, I don’t need much of an excuse for a Mexican meal and a cold margarita. 😀

  38. cookingontheweekends says:

    Wowza that looks good! Combining flavors from the Mediterranean and the Southwest couldn’t sound more tasty. The lime with the hot peppers and onion puts it over the top. And it’s healthy and pretty meal, to boot.

    • Karen says:

      Thank you Valentina. We see lots of fusion foods and I thought Mediterranean and Southwest flavors would work well together and they did. I’m glad you like the shrimp and black bean hummus tostadas. 🙂

  39. oh my what a great slide show great job dont know what to make first!

    • Karen says:

      Thank you Claudia, for your compliment. I’m glad you liked my collection of ideas for what to make if you are thinking about Mexican food.

  40. I’ve never thought of baking tortillas and I love the idea of that crunch with hummus and the flavour of the shrimp. I’m definitely making these!

    • Karen says:

      Hi Amanda, Yes baking tortillas works well and saves on calories without giving up flavor. I hope you will enjoy the shrimp and black bean hummus tostadas. Thank you.

  41. Karen says:

    Hi Rachel, Thank you for stopping by for a visit and your lovely compliment. I’m happy to know that you like the shrimp and black bean hummus tostadas. You are right, they do make a nice meal in the warm weather.

  42. I’ll be doing this! Sounds delicious … thanks Karen! 🙂

  43. What is not to like in this dish?…nothing. I have to laugh as my first thought was “I love prawns”, I laugh because that is a thought I have whenever I read some of my favourite bloggers posts. But it’s true – I do love prawns and this is a lovely way to celebrate them. The flavours and colours of the dish are lovely. Great dish!

  44. This sounds like a delicious recipe, Karen! Both my husband and I love all of these wonderful Mexican/Southwest flavors.

    • Karen says:

      Thank you Susan, I’m glad you like the recipe for the shrimp and black bean hummus tostadas. Having grown up in Texas, I really enjoy Mexican and Southwest flavors.

  45. Love this combination! I make a lot of tostadas, and baking the tortillas is so much easier than frying. The cilantro yogurt sauce on top is perfect.

    • Karen says:

      Thank you Lisa, I’m happy that you like the shrimp and black bean hummus tostadas. The cilantro yogurt sauce was a nice complement to the other flavors.

  46. I’m a fan of anything with cilantro all over it! As much as I LOVE fried food, I try to avoid it regularly. The fact that the tostatas are baked means this is something I can have often!

  47. abushabanr says:

    Karen, love the fusion of the Mediterranean and Southwestern – what a flavor explosion!

  48. Mabel Kwong says:

    This looks like an amazing dish for a warm day, Karen. I love black beans, shrimp and corn chips, and this seems like a nice treat of a meal (or snack if I choose a smaller portion). Definitely a healthier option than many of the fried options out there 🙂

  49. I need to stop reading your posts when I’m hungry! Never had black bean hummus, but I will be sure to try it now!

  50. Carolyn Jung says:

    All I need is a margarita to go with this to be in my happy place. 😉

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