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.

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

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.

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