These Greek hummus bites are a fun, flavorful appetizer that’ll really impress your guests. They take only 15 minutes to make and have a crazy array of flavors and textures, sure to please any palate.
I haven’t been feeling too hot lately after obviously catching whatever crud is making its way through Denver right now. Apparently it’s more than content to just linger in me for an excruciatingly long time. 
This is when good great food really comes in handy. These Greek hummus mini tostada stacks came from a random craving for, you guessed it, tostadas. However I’ve been inhaling Mexican food all week long because it’s my go-to comfort food (until I switch to sesame chicken, which I’ve done for the past four nights in a row – don’t judge), and I was craving something fun, poppable and different. Given my recent (slow) acceptance of olives and marinated artichokes, I decided I’d pile them on with some hummus and feta and call it a day. What began as a simple snack craving became these adorable mini tostada stacks you see in front of you now.
Stop whatever you are doing and make these. Like, now.
Seriously, why aren’t you stopping?
The combination of Greek flavors with creamy hummus and crispy stacked tostadas make this bite-sized appetizer a chorus of textures and flavors (yes, I said chorus damnit). Trust me, whoever you serve these too will be gobbling them up in between groans of foodie pleasure.
In other news, I really never realized how much I talk to my dog, Kya (and myself….) throughout the day until now… Yikes.
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- Total Time: 15 minutes
- Yield: 10-12 servings 1x
Description
These Greek hummus bites are a delightful appetizer combining crispy tostadas with creamy hummus, roasted red peppers, artichokes, olives, and feta cheese for a burst of Mediterranean flavors.
Ingredients
- 8 small corn tortillas, cut into 1 1/2 to 2-inch rounds
- Vegetable oil, for frying
- 1/3 cup hummus
- 1/2 cup chopped roasted red pepper
- 1/2 cup chopped marinated artichokes
- 1 teaspoon chopped black olives
- 1 teaspoon minced fresh parsley
- 1/4 cup crumbled feta cheese
Instructions
- Pour enough vegetable oil into a skillet to reach approximately 1/2-inch to 1-inch deep. Heat over medium-high heat.
- Once the oil is hot, fry the tortilla rounds in batches of 5 or so, depending on the size of your skillet. Fry each batch for about 1-2 minutes per side, or until golden brown and crispy. Remove and drain on paper towels.
- Spread a small amount of hummus on each fried tortilla round.
- Top with chopped roasted red pepper, marinated artichokes, and black olives.
- Sprinkle each with crumbled feta cheese and minced parsley.
- Serve immediately while the tostadas are still warm and crispy.
Notes
For a spicier kick, add a pinch of red pepper flakes to the hummus. These bites are best served immediately to maintain the crispiness of the tostadas. If you prefer, you can bake the tortilla rounds instead of frying them for a healthier option. Store any leftovers in an airtight container in the refrigerator for up to 2 days, but note that the tostadas may lose their crispiness.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 tostada bite
- Calories: 150
- Sugar: 1
- Sodium: 200
- Fat: 10
- Carbohydrates: 12
- Fiber: 2
- Protein: 3
- Cholesterol: 5
Frequently Asked Questions
What type of hummus should I use for the Greek hummus bites?
You can use any flavor of hummus you prefer, but a classic or garlic hummus will complement the Greek flavors of feta and olives best.
How do I stack the mini tostadas without them falling over?
To ensure stability, use a small amount of hummus as a glue between each layer of your tostadas and make sure to stack them gently.
Can I substitute the marinated artichokes with something else?
Yes, if you’re not a fan of marinated artichokes, you can substitute them with diced cucumbers or roasted red peppers for a different texture and flavor.
