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
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4.91 from 10 votes

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!
Prep Time15 mins
Total Time15 mins
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. 
 

Nutrition

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