Avocado Hummus and Cucumber Pico Tostadas
These Vegan Avocado Hummus and Cucumber Pico de Gallo Tostadas will make even the crankiest of carnivores take a second bite. Final zip from some hot sauce highly recommended. So good!
- Prep time
- 15 min
- Cook time
- No separate cook time
- Yield
- 2 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 avocados
- 1 can chickpeas ((drained and rinsed))
- 2 garlic cloves
- 2 tablespoons lime juice ((approx. 1 lime))
- 15-20 sprigs cilantro
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- freshly ground black pepper
- 2 tablespoons olive oil
- splash of water
- 1/2 cucumber
- 1 tomato
- 1/4 onion
- 1/2 jalapeno
- 8-10 sprigs cilantro
- 1 tablespoon lime juice ((juice of 1/2 lime))
- 1/4 teaspoon salt
- 8-10 tostadas
- hot sauce
- cilantro ((for garnish))
- Cotija cheese (optional)
Instructions
- 1
Drain and rinse a can of chickpeas. Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 peeled garlic cloves, 2 tablespoons lime juice, 15-20 sprigs cilantro (rinsed and bottoms twisted off), 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 2 tablespoons of olive oil.
- 2
Add a splash of water to the blender and combine well. Taste for seasoning, adding more salt and lime juice if necessary.
- 3
For the Cucumber Pico be sure to give all the ingredients a good rinse. Then chop 1/2 cucumber, 1 tomato, 1/4 onion, 1/2 jalapeno, 8-10 sprigs cilantro and combine with 1/4 teaspoon salt and the juice of half a lime. Taste for seasoning.
- 4
If using storebought tostadas, warm them up in the oven for 2-3 minutes or until golden brown.
- 5
Add a layer of Avocado Hummus and Cucumber Pico de Gallo to each tostada. Garnish with your choice of hot sauce, cilantro, or Cotija cheese.
- 6
Store leftover Avocado Hummus and Cucumber Pico separately in airtight containers in the fridge.