Avocado Hummus and Cucumber Pico de Gallo Tostadas

• Vegan
• Gluten free

• Produce

  • 2 Avocados
  • 1 can Chickpeas
  • 1 Cilantro
  • 23 sprigs Coriander
  • 1/2 Cucumber
  • 2 Garlic cloves
  • 1/2 Jalapeno
  • 1/4 Onion
  • 1 Tomato

• Condiments

  • 1 Hot sauce
  • 3 tbsp Lime juice

• Baking & Spices

  • 1 Pepper, freshly ground
  • 3/4 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Bread & Baked Goods

  • 8 Tostadas

• Liquids

  • 1 splash Water

Found on hispanickitchen.com

Description

Directions

• 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.
• If using store-bought 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 and cotija cheese are suggested optional toppings.