Avocado Tostadas: A Fresh and Flavorful Vegan Delight

Avocado Tostadas are a perfect blend of creamy avocado hummus and zesty cucumber pico de gallo, all atop a crispy tostada shell. This recipe is not only delicious but also quick and easy to prepare. Whether you’re looking for a light lunch, a tasty snack, or a fun appetizer for a gathering, these Avocado Tostadas are sure to impress. Plus, they’re vegan-friendly!

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)

Directions

1. Prepare the Avocado Hummus

1. Drain and rinse a can of chickpeas.
2. Add the 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 black pepper, and 2 tablespoons of olive oil.
3. Add a splash of water and blend until smooth.

2. Make the Cucumber Pico de Gallo

1. Rinse all the ingredients.
2. Chop 1/2 cucumber, 1 tomato, 1/4 onion, and 1/2 jalapeno.
3. Mix with 1/4 teaspoon salt and the juice of half a lime.

3. Assemble the Tostadas

1. Warm the tostadas in the oven at 350°F (175°C) for 2-3 minutes.
2. Spread a layer of Avocado Hummus on each tostada.
3. Top with Cucumber Pico de Gallo.
4. Garnish with hot sauce, cilantro, or Cotija cheese if desired.

Nutritional Information

• Prep Time: 20 minutes
• Cooking Time: 3 minutes
• Total Time: 23 minutes
• Calories: 350 kcal per serving
• Servings: 4 servings

Tips and Variations

• Spice Level: Adjust the amount of jalapeno in the pico de gallo to suit your spice preference.
• Cheese: Cotija cheese adds a nice salty touch, but you can skip it to keep the recipe vegan.
• Herbs: Feel free to add more herbs or different types of herbs to the hummus for a unique twist.

These Avocado Tostadas are a delightful combination of creamy, crunchy, and zesty flavors. They are perfect for any occasion and can be made quickly with fresh ingredients. Enjoy the vibrant taste and the health benefits of this easy-to-make dish!

Feel free to add any personal anecdotes or additional tips to make this blog post your own. Happy cooking!

Avocado Tostadas

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• Author: Dulcia
• Total Time: 23 minutes
• Yield: 4 1x

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Ingredients

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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)

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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 Kcal