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!
- 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
- 8-10 tostadas
- hot sauce
- cilantro (for garnish)
- Cotija cheese (optional)
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.
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.
Calories: 802kcal | Carbohydrates: 69g | Protein: 10g | Fat: 59g | Saturated Fat: 10g | Sodium: 1339mg | Potassium: 1518mg | Fiber: 19g | Sugar: 5g | Vitamin A: 2450IU | Vitamin C: 50mg | Calcium: 112mg | Iron: 3.2mg