Shrimp and Black Bean Hummus Tostadas

Black Bean Hummus Tostada With Shrimp

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.)

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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!

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I travel the back roads of the world, sharing great food and interesting places and enjoyable pastimes.

94 thoughts on “Shrimp and Black Bean Hummus Tostadas

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

    1. 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.

    1. 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.

  1. 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!

    1. 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.

    1. 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. 🙂

  2. 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. 👍

    1. 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.

  3. 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.

    1. 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.

    1. 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. 😀

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

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

    1. 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. 😀

    1. 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. 😀

  5. 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 . . .

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

    1. 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.

    1. 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.

  6. 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!

  7. 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 🙂 🙂

    1. 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. 😀

  8. 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!

    1. 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.

  9. 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!

    1. 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.

    1. 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.

  10. 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!

  11. 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!

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

  12. 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.

  13. 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!

    1. 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. 😀

  14. 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.

    1. 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. 🙂

    1. 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.

    1. 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.

  15. 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.

  16. 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!

    1. 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.

    1. 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.

  17. 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!

  18. 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 🙂

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