A couple of weekends ago we went to the Destin Harbor Farmer’s Market. It was a small market with some beautiful selections. I love going to farmer’s markets because my “artistic” camera self comes out. The vibrancy of fresh produce makes me happy and I love taking close ups of the fruits on display.
It was sweat-dripping hot that morning, and one of the venders definitely profited from the weather. Her Swell Pops hit the spot. Stuart got the Vanilla Bean and I enjoyed a Strawberry Balsamic.
Across the way was The Greek Gourmet selling homemade hummus. Hummus is one of my go-to afternoon snacks, but I’ve never tried making my own. (Yes, I am aware it’s simple to do and it’s on my culinary bucket list.) There were great flavor options and we walked away with two containers! Original, which features a nice kick of garlic, and Spicy Black Bean.
What does all of this have to do with Mexican Monday? I’ll give you a hint. Read the last three words of the above paragraph.
We used this Spicy Black Bean Hummus in place of refried beans in making tostadas. And it worked beautifully. This hummus gets its kick from jalapenos. Because I knew the hummus was spicy I opted for a mellow protein to top our tostadas. I pulled out the crockpot, seasoned chicken with S+P, and dumped in some Rotel and cream cheese. We shredded it and enjoyed our Mexican Monday on Tostada Tuesday (I forget what was happening on Monday that required a postponement of our Mexican dinner.)
I appologize that we don’t have photos of this meal (sometimes hunger wins out), but next time you’re thinking of tostadas, get creative with your toppings! You could even turn them completely Greek and use original hummus with more classic Greek toppings – like olives, feta, and grilled squash.