Avocado Hummus and Cucumber Pico de Gallo Tostadas

These Avocado Hummus and Cucumber Pico de Gallo Tostadas are a vegetarian delight that can be prepared in only 15 minutes and requires no cooking time.

These Avocado Hummus and Cucumber Pico de Gallo Tostadas are a vegetarian delight that can be prepared in only 15 minutes and requires no cooking time.

Ingredients

  • FOR THE AVOCADO HUMMUS2
  • AVOCADOS
  • 1 CAN CHICKPEAS DRAINED AND RINSED
  • 2GARLIC CLOVES
  • 2 TABLESPOONS LIME JUICE (APPROX. 1 LIME)
  • 15-20 SPRIGS CILANTRO
  • 1/2 TEASPOON CUMIN
  • 1/2 TEASPOON SALT
  • FRESHLY GROUND PEPPER 2
  • TABLESPOONS OLIVE OIL
  • SPLASH OF WATER
  • FOR THE CUCUMBER PICO
  • 1/2 CUCUMBER
  • 1 TOMATO
  • 1/4 ONION
  • 1/2 JALAPEÑO
  • 8-10 SPRIGS CILANTRO
  • 1 TABLESPOON LIME JUICE (APPROX. ½ LIME)
  • 1/4 TEASPOON SALT
  • ADDITIONAL INGREDIENTS
  • 8-10 TOSTADAS
  • HOT SAUCE OF YOUR CHOICE
  • CILANTRO FOR GARNISH
  • MORE LIKE THIS MEXICAN

Interections

  1. Drain and rinse a can of chickpeas.
  2. Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 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, Add a splash of water to the blender and blend until combined well. Taste for seasoning.
  3. For the Cucumber Pico, chop 1/2 cucumber, 1 tomato, 1/4 onion, 1/2 jalapeno pepper, 8-10 sprigs cilantro and combine with ¼ teaspoon salt and the juice of half a lime. Taste for seasoning.