It’s true, the vegan community isn’t surging in Mexico the way it is North of the Border.
But don’t let that stop you from making these Avocado Hummus Tostadas. They are packed with authentic flavors and they are easily one of the most popular recipes in the Course.
Avocado Hummus is so addictive it’s hard to believe it’s good for you, but it is!
It’s also surprisingly easy to make. Start by gathering the following ingredients in a blender:
1 can chickpeas
2 garlic cloves
2 Tablespoons fresh lime juice
15-20 sprigs cilantro
1/2 teaspoon cumin
1/2 teaspoon salt
freshly ground pepper
2 Tablespoons olive oil
Add a splash of water to get it started and then blend until creamy. Give a final taste for seasoning.
You’ll end up with a bowl of creamy goodness that is incredibly versatile.
Note that this is a tahini-free version of avocado hummus. I’ve tried this exact recipe with the addition of tahini but it seemed to dull the flavors a bit. Don’t get me wrong, the tahini version is still good, but I prefer the light, fresh version we are using here.
Okay, the Cucumber Pico de Gallo can be chopped up in just a couple minutes using the following ingredients:
8-10 sprigs cilantro
1 tablespoon lime juice (approx. 1/2 lime)
Along with 1/4 teaspoon salt.
Give a taste for seasoning after mixing together. For this batch I added another pinch of salt and another squeeze of lime juice.
Then it’s just a matter of warming up the tostadas in the oven for a few minutes and layering them with Avocado Hummus, Cucumber Pico, and a drizzle of your favorite hot sauce. (I’m using Valentina.)
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.
I’m using store-bought tostada shells for this version, but you can always create some on-the-fly tostadas at home if you have corn tortillas laying around.
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. I usually add the toppings while it’s in the skillet as the weight of the toppings helps the tortillas cook.
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.
Even if you lean towards the carnivorous old school, it’s worth giving these Avocado Hummus and Cucumber Pico de Gallo Tostadas a try. They’re such a refreshing meal and it’s a great way to mix things up when your kitchen routine gets predictable.
I’ll put the recipe box below. Click ‘Next Recipe’ to move on to the final recipe in this Module.
Avocado Hummus and Cucumber Pico Tostadas
- 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 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
- 8-10 tostadas
- hot sauce
- cilantro (for garnish)
- Drain and rinse a can of chickpeas. 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 combine well. Taste for seasoning.
- For the Cucumber Pico 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 in an airtight container in the fridge.