Avocado Hummus and Cucumber Pico Tostadas
User Reviews
4.4
66 reviews
Good
-
Prep Time
15 mins
-
Total Time
15 mins
-
Servings
2
-
Calories
802 kcal
-
Course
Main Course
-
Cuisine
Mexican, Vegetarian
Avocado Hummus and Cucumber Pico Tostadas
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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!
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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 Jalapeño
- 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 Information
Show Details
Calories
802kcal
(40%)
Carbohydrates
69g
(23%)
Protein
10g
(20%)
Fat
59g
(91%)
Saturated Fat
10g
(50%)
Sodium
1339mg
(56%)
Potassium
1518mg
(43%)
Fiber
19g
(76%)
Sugar
5g
(10%)
Vitamin A
2450IU
(49%)
Vitamin C
50mg
(56%)
Calcium
112mg
(11%)
Iron
3.2mg
(18%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 802 kcal
% Daily Value*
| Calories | 802kcal | 40% |
| Carbohydrates | 69g | 23% |
| Protein | 10g | 20% |
| Fat | 59g | 91% |
| Saturated Fat | 10g | 50% |
| Sodium | 1339mg | 56% |
| Potassium | 1518mg | 32% |
| Fiber | 19g | 76% |
| Sugar | 5g | 10% |
| Vitamin A | 2450IU | 49% |
| Vitamin C | 50mg | 56% |
| Calcium | 112mg | 11% |
| Iron | 3.2mg | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.4
66 reviews
Good
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