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Avocado Hummus and Cucumber Pico de Gallo Tostadas

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.

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 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 PEPPER
  • 2 TABLESPOONS OLIVE OIL SPLASH OF WATER

Directions
  1. Drain and rinse a can of chickpeas.
  2. 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.
  3. 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.
  4. 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.
  5. Garnish with your choice of hot sauce. Cilantro and cotija cheese are suggested optional toppings.
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