Smoky truffle hummus tostadas with charred cabbage
★★★★★ Rating

Smoky truffle hummus tostadas with charred cabbage

Crunchy, creamy, smoky and spicy - these truffle hummus-topped tostadas are such an incredible combination of flavours and textures. Charring the cabbage brings out its flavour and works so well with the truffle hummus.If you are a hummus lover then you have to try it!
Dominique Woolf Dominique Woolf
FEEDS:
2
TAKES:
20

INGREDIENTS

  • 2 large tortilla wraps
  • vegetable oil
  • Chick P
  • Truffle Hummus Wedge of savoy cabbage (finely sliced)
  • Sea salt
  • The Woolf's Kitchen Chilli Crunch

SHOP THE RECIPE

CHILLI CRUNCH
CHILLI CRUNCH
£5.49

DIRECTIONS

  1. Preheat the oven to 200C/180fan.
  2. Cut 8cm discs out of the tortilla wraps - I cut round a mug to give me the shape. You should get about 3 per wrap depending on the size. Don't waste the trimmings - you can cut these into a smaller pieces and bake as well (to eat as tortilla chips)
  3. Brush both sides of each disc with a little oil then place in the oven. Bake for 3-4 minutes each side - you want to make sure they don't go too brown. Remove and set aside.
  4. Meanwhile heat a large frying pan or wok over a high heat. Add a drizzle of oil and add the cabbage with a good pinch of salt. Fry for a few minutes, tossing occassionally. You want it to become nicely charred (not burnt!)
  5. Now to assemble - place a dollop of the ChicP truffle hummus on each tostada. Top with the cabbage and a good drizzle of our Chilli Crunch.
  6. Enjoy!
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