Description
Dive into the vibrant world of Avocado Hummus & Cucumber Pico Tostadas, where the rich creaminess of avocado blends seamlessly with the fresh, crisp textures of cucumber and tomato. This dish is not only a delight to the eyes but also a feast for the tastebuds, combining the robust flavors of cilantro and lime with a hint of jalapeño heat.
Ingredients
Avocado Hummus:
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
Cucumber Pico de Gallo:
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
Additional Ingredients:
8–10 tostadas
Hot sauce
Cilantro (for garnish)
Cotija cheese (optional)
Instructions
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, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly ground pepper, and 2 tablespoons of olive oil. Add a splash of water and blend until smooth.
For the Cucumber Pico de Gallo, rinse all ingredients. Chop 1/2 cucumber, 1 tomato, 1/4 onion, and 1/2 jalapeno. Mix with 1/4 teaspoon salt and the juice of half a lime.
Warm tostadas in the oven at 350°F (175°C) for 2-3 minutes.
Spread a layer of Avocado Hummus on each tostada, top with Cucumber Pico de Gallo. Garnish with hot sauce, cilantro, or Cotija cheese.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
Nutrition
- Calories: 350