These Avocado Hummus and Cucumber Pico de Gallo Tostadas are a vegetarian delight that can be prepared in only 15 minutes and requires no cooking time.
Ingredients
- FOR THE AVOCADO HUMMUS2
- AVOCADOS
- 1 CAN CHICKPEAS DRAINED AND RINSED
- 2GARLIC 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
- FOR THE CUCUMBER PICO
- 1/2 CUCUMBER
- 1 TOMATO
- 1/4 ONION
- 1/2 JALAPEÑO
- 8-10 SPRIGS CILANTRO
- 1 TABLESPOON LIME JUICE (APPROX. ½ LIME)
- 1/4 TEASPOON SALT
- ADDITIONAL INGREDIENTS
- 8-10 TOSTADAS
- HOT SAUCE OF YOUR CHOICE
- CILANTRO FOR GARNISH
- MORE LIKE THIS MEXICAN
Interections
- 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 blend until combined well. Taste for seasoning.
- For the Cucumber Pico, chop 1/2 cucumber, 1 tomato, 1/4 onion, 1/2 jalapeno pepper, 8-10 sprigs cilantro and combine with ¼ teaspoon salt and the juice of half a lime. Taste for seasoning.
