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.