• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Main Dish

    Avocado Hummus and Cucumber Pico de Gallo Tostadas

    July 17, 2019 By Patrick 19 Comments

    14398 shares
    • Share
    • Tweet

    Wait, what?  It's true, it'll be tough to get these Avocado Hummus and Cucumber Pico de Gallo Tostadas delivered to your cabana on the Mayan Riviera.

    Combining avocado with chickpeas might be a misdemeanor offense in certain parts of Mexico, but this combo is becoming more common when North of the Border and you can consider me a convert.

     

    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! mexicanplease.com

     

    How To Make Vegan Avocado Hummus Tostadas

    Avocado Hummus is so addictive it's hard to believe it's good for you, but it is.  Because, well, avocados!

    You may have to take a leap of faith because the ingredient list will probably look wonky to you at first, but trust me it's worth trying.

    Keep in mind that a traditional hummus is made with chickpeas and tahini.  Tahini is a ground sesame paste and I experimented with it in this recipe but was underwhelmed.  The tahini seemed to dull the flavor so I usually omit it in favor of a lighter, more vibrant hummus.  Also note that chickpeas are frequently referred to as garbanzo beans. 

    So here's the ingredient list:

    2 avocados
    1 can chickpeas
    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

    Add a splash of water to get it started and then blend until creamy.

     

    Avocado Hummus ingredients in the blender

     

    You'll end up with a bowl full of creamy avo goodness.  Agree?

    Be sure to give a final taste for seasoning.  I added another squeeze of lime and a pinch of salt to this batch.

     

    Avocado Hummus in a bowl right after blending

     

    The Avocado Hummus is incredibly versatile, so feel free to get creative with it.

    I'm topping it with a zippy Cucumber Pico de Gallo that you can chop up in a couple minutes.  Here's a quick look at the ingredients:

     

    Cucumber Pico de Gallo ingredients

     

    So in the above pic you've got:

    1/2 cucumber
    1 plum tomato
    1/4 onion
    1/2 jalapeno
    8-10 sprigs cilantro
    1 tablespoon lime juice
    1/4 teaspoon salt

    This is a riff on our authentic Pico de Gallo and it's super easy to make.

    I'll put full instructions for it in the recipe box below, but you're just giving all the ingredients a chop and seasoning with salt.

     

    Cucumber Pico de Gallo after chopping it all up

     

    I also added another squeeze of lime to this batch (notice a trend?) so I always slice up more lime than I need and keep it at arm's length.  And if you want more heat simply add in a bit more diced jalapeno.

    Then it's just a matter of warming up the tostadas and layering them with the Avocado Hummus, Cucumber Pico, and a drizzle of your favorite hot sauce.  (I'm using Valentina but this Chipotle Hot Sauce would be a good option too.)

     

    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! mexicanplease.com

     

    The crunch of the tostada is the ideal vehicle for the creamy avocado hummus.  So good!

    Of course, additional cilantro and Cotija cheese are worthy toppings but these are optional.

     

    Avocado Hummus Tostadas

     

    I'm using store-bought tostada shells for this version, but you can always create some on-the-fly tostadas if you have corn tortillas laying around.  What's a Tostada?

    Simply add a splash of oil to a skillet on medium heat.  Add a corn tortilla and cook for a few minutes until it turns golden brown on the underside.  For tacos I will usually add the toppings while the tortilla is in the skillet as the extra weight will help it crisp up, but if you want to keep the Avo Hummus cool then add the toppings just before serving.

    You'll end up with a "half tostada/half tortilla" -- a warm, semi-crispy tostada that is a great alternative to store-bought tostada shells.   Yes, you could always give the tortillas a full fry in  1/4 inch of oil but lately I just make "half tostadas".

    You could even use some toasted Pita bread and get equally stellar results.

     

    Avocado Hummus tostadas on Pita bread

     

    If, like me, you lean towards MEAT for dinner, then please give these Avocado Hummus and Cucumber Pico de Gallo Tostadas a try -- you might be surprised how full they keep you!

    And if you're still putting up resistance to combining avocado with chickpeas, well, you're in for a tasty surprise.  Add in the light, crunchy Cucumber Pico and you’ve got a vegetarian delight that will make even the crankiest of the carnivorous old schoolers take a second bite.

    Buen Provecho.

     

    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! mexicanplease.com

    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! mexicanplease.com

    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!
    4.91 from 11 votes
    Print Pin Rate
    Prep Time: 15 minutes
    Total Time: 15 minutes
    Servings: 2
    Calories: 802kcal
    Author: Mexican Please

    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 (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 combine well. Taste for seasoning, adding more salt and lime juice if necessary. 
    • 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.
    • If using storebought tostadas, warm them up in the oven for 2-3 minutes or until golden brown.
    • 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. 
    • Store leftover Avocado Hummus and Cucumber Pico separately in airtight containers in the fridge. 

    Notes

    If you want to create some on-the-fly tostadas simply add a splash of oil to a skillet on medium heat.  Add a corn tortilla and cook for a few minutes until it turns golden brown on the underside.   You'll end up with a "half tostada/half tortilla" -- a warm, semi-crispy tostada that is a great alternative to store-bought tostada shells. 
    I usually twist off and discard the bottom, thicker portion of the cilantro stems, but use the upper stems that hold the leaves together. 
     
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Like this dish?  Then check out the Vegetarian recipes category in the pulldown menu at the top of this page.

    easy mexican vegetarian recipes

     

    Keep an eye out for our Quinoa Avocado Salad with Lime Cilantro Dressing.

    This Quinoa Avocado Salad is ridiculously healthy and tastes great on its own. Add in some Lime Cilantro Dressing and it becomes a keeper!! Buen Provecho. mexicanplease.com

     

    You could also make some Jalapeno Hummus using a similar set of ingredients:

    Serving jalapeno hummus in a bowl

     

    And here is a link to our Chipotle Hot Sauce that's mentioned in this post.

    Here's a super easy recipe for some homemade Chipotle Hot Sauce. It's a smoky, fiery delight and you'll only need a few drops to spice up your life! mexicanplease.com

     

     

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Chipotle Hot Sauce
    Carne Asada Tacos »

    Reader Interactions

    Comments

    1. Susan Ryerson

      April 04, 2022 at 8:54 pm

      5 stars
      Thank you! This recipe was delicious.

      Reply
      • Patrick

        April 05, 2022 at 10:03 pm

        Thanks Susan!

        Reply
    2. Jacqueline

      May 08, 2020 at 8:13 pm

      5 stars
      Wow!! These vegetarian options are wonderful! It’s my first day on here and cannot wait to try this one along with many other mouth-watering recipes I’ve seen so far. Me encanto tu website! Felicidades! 🙂

      Reply
      • Patrick

        May 09, 2020 at 9:32 am

        Thanks much Jacqueline, this is one of my favorite recipes on the site so I hope it treats you well! Cheers.

        Reply
    3. Gealdine

      July 18, 2019 at 4:54 pm

      So you must have been thinking of me when sending this recipe. Awakened in the middle of the night, decided to look at my mail. VOILA, This recipe looks FANTASTIC. Tomorrow I will make some tortillas, and then whip into action on your recipe, can't wait. Thanks to amazon I get masa flour to make my wn tortillas, the ones from the store are horrendous.

      Reply
      • Patrick

        July 19, 2019 at 12:47 pm

        Ha awesome, I think you'll like this one Geraldine -- will be awesome with homemade corn tortillas but definitely crisp them up a bit. Cheers.

        Reply
    4. Joycelyn

      July 18, 2019 at 9:41 am

      Hi Patrick
      Wondering what size can chick peas you used? Where I am, ( in Canada ) chick peas are available in 19oz. cans with 14oz size being harder to find as well as more expensive if they are found.
      Thank you.

      Reply
      • Patrick

        July 19, 2019 at 12:44 pm

        Hey Joycelyn! I used the smaller can, somewhere around 14-15 oz., so if you are starting with a 19 oz. can I would probably just add 3/4 of it to the blender and take a taste after combining. Most likely it will be good but if you want to lean more towards hummus you can always add the rest of it. Cheers.

        Reply
        • Joycelyn

          July 19, 2019 at 1:03 pm

          Thank you, Patrick!

          Reply
    5. Sharyl

      January 15, 2018 at 4:39 pm

      5 stars
      These are fantastic! So fresh tasting on a cold January day!

      Reply
      • Patrick

        January 15, 2018 at 6:30 pm

        Ha awesome Sharyl, so glad they are working out for you. Such a light and delicious meal eh? Putting these on the menu for the week. Cheers.

        Reply
    6. Philippa

      October 06, 2016 at 3:35 pm

      Why haven't I discovered your blog before??? I can't wait to try everything here! These tacos are top of the list 🙂

      Reply
      • Patrick

        October 07, 2016 at 1:46 pm

        Hola Philippa! Thanks for your note. Feel free to send along any questions you have along the way. Cheers 🙂

        Reply
        • Philippa

          November 12, 2016 at 8:50 pm

          5 stars
          Finally got around to making these. That hummus is next level! My Mexican boyfriend was in love with them too!

          Reply
          • Patrick

            November 14, 2016 at 8:43 pm

            Cheers Philippa 🙂 Thanks for the reminder on how good the hummus can be. It's been a month now since I've had it and probably not going to be much longer 🙂

            Reply
    7. Natasha

      September 23, 2016 at 12:53 pm

      This looks seriously delicious... all my favorite flavors 🙂

      Reply
      • Patrick

        September 23, 2016 at 3:51 pm

        Thanks Natasha! Hope it treats you well 🙂

        Reply
    8. Slaveya @Tasty Food for Busy Mums

      September 20, 2016 at 10:13 am

      5 stars
      Looks amazing!

      Reply
      • Patrick

        September 20, 2016 at 11:16 am

        Thanks Slaveya!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy