Vegetarian Tostaditas with Hummus & Crunchy Vegetables
These tostaditas are a staple at Topia. They’re fresh, crunchy, and meant to be eaten in just a few bites. The base is simple — the magic is in how they’re finished.
They make a great afternoon snack, light lunch, or appetizer. At Topia, we most often serve them as an afternoon snack — and people love them.
Officially, a serving is two. Full disclosure: I usually eat four. Easily.
Yield - Makes 12 mini tostaditas (serves 4 as an appetizer)
The Topia Way (Best Version)
If you want to recreate these exactly as we serve them at Topia, this is the method.
Ingredients
• 12 fresh corn tortillas
• Neutral oil, for frying
• ¾ cup homemade hummus (recipe below)
• 1 small raw beet, peeled and finely grated
• 1 medium carrot, peeled and finely grated
• 1½ cups finely chopped romaine lettuce
• 1 cup fresh sprouts
• ½ cup Mexican crema
• ½ cup crumbled Cotija cheese (don’t substitute)
• Salsa macha, for finishing (recipe linked)
Preparation
1. Make the mini tostaditas
Using the rim of a water glass or a small cutter, cut a 3-inch circle from the center of each tortilla.
Heat a shallow layer of oil over medium heat. Lightly fry the tortilla rounds for 5–10 seconds per side, just until crisp and lightly golden. Transfer to paper towels and let cool completely.
(At Topia, we slice the leftover tortilla scraps into thin strips and fry or bake them into tortilla crisps for salads. Nothing goes to waste.)
2. Prepare the toppings
• Finely grate the beet and carrot.
• Finely chop the romaine lettuce.
• Have the sprouts, crema, Cotija, salsa macha, and hummus ready.
3. Build the tostaditas
Don’t overthink it.
1. Spread a thin layer of hummus on each tostada.
2. Top with romaine, then a small pinch each of beet and carrot.
3. Add sprouts, a spoonful or drizzle of salsa macha, a light drizzle of crema, and finish with Cotija.
Serve immediately.
Why These Work
The vegetables keep things fresh and crunchy, but the salsa macha, crema, and Cotija cheese are what make these special. If you don’t want to fuss with everything else, don’t skip those.
Chickpea Hummus (Topia Kitchen Style)
This is our preferred version — smooth, clean, and not overpowering.
Ingredients
• 2 cups cooked chickpeas
• 2 cloves garlic
• 1 serrano chile (optional)
• ½ teaspoon salt
• ¼ cup tahini
• Juice of 1–2 lemons
• ⅓ cup ice
• ⅓–½ cup chickpea cooking liquid or cold water
Instructions
Blend tahini, lemon juice, ice, and liquid until creamy. Add chickpeas, garlic, chile, and salt. Blend until smooth, adjusting liquid as needed.
Shortcut: Store-bought plain hummus works well here. Choose one without strong added flavors.
Time-Saving Substitutions (Still Delicious)
If you’re short on time, here are good alternatives:
• Tortillas:
Use whole corn tortillas and make full-size tostadas, or use store-bought tostadas or sturdy tostada chips.
• Cooking method:
You can bake tortillas instead of frying if you prefer.
These won’t be identical to the Topia version, but they’ll still be great.
