Description
Mexican-inspired tostadas blend creamy avocado hummus with zesty cucumber pico de gallo for a refreshing twist on classic appetizers. Cool Mediterranean flavors meet Latin American crunch, delivering a perfect balance of smooth texture and crisp excitement you’ll crave again and again.
Ingredients
Scale
Main Ingredients:
- 2 avocados
- 1 can (15 ounces / 425 grams) chickpeas (drained and rinsed)
- ½ cucumber
- 1 tomato
- 8–10 tostadas
Flavor Enhancers:
- 2 garlic cloves
- 2 tablespoons lime juice (approximately 1 lime)
- 15–20 sprigs cilantro
- ½ teaspoon cumin
- ½ teaspoon salt
- ¼ onion
- ½ jalapeno
- ¼ teaspoon salt
- Freshly ground black pepper
Complementary Ingredients:
- 2 tablespoons olive oil
- Splash of water
- 1 tablespoon lime juice (juice of ½ lime)
- Hot sauce
- Cilantro (for garnish)
- Cotija cheese (optional)
Instructions
- Drain and rinse chickpeas thoroughly under cold water, shaking off excess moisture to ensure a smooth blending process.
- Transfer chickpeas into a high-powered blender, adding ripe avocado pulp, minced garlic, freshly squeezed lime juice, chopped cilantro, ground cumin, kosher salt, cracked black pepper, extra virgin olive oil, and a small amount of water.
- Pulse and blend the mixture until achieving a creamy, ultra-smooth consistency, occasionally scraping down the blender sides to incorporate all ingredients evenly.
- For the cucumber pico de gallo, finely dice fresh cucumber, ripe tomatoes, red onion, and seeded jalapeño pepper into uniform, small pieces.
- Season the chopped vegetables with a pinch of salt and a generous splash of lime juice, gently tossing to distribute flavors and allow ingredients to marinate.
- Preheat the oven to 350°F (175°C) and arrange tostadas on a baking sheet, warming them for 2-3 minutes until slightly crisp and golden.
- Spread a generous layer of the avocado hummus across each tostada, ensuring complete and even coverage.
- Top the hummus-covered tostadas with the prepared cucumber pico de gallo, distributing the mixture evenly.
- Finish by garnishing with optional hot sauce, fresh cilantro leaves, or crumbled Cotija cheese for added flavor and texture.
Notes
- Discover a zesty twist on classic hummus by blending creamy avocados with traditional chickpea base for an unexpected flavor explosion.
- Transform boring tostadas into a vibrant, fresh meal that combines multiple textures and bright, tangy ingredients in one delightful bite.
- Customize the heat level by adjusting jalapeño quantities or swapping with milder peppers for those with sensitive taste buds.
- Prep ingredients ahead of time for quick assembly, making this recipe perfect for impromptu gatherings or busy weeknight dinners.
- Leftovers store beautifully in sealed containers, with hummus staying fresh for 2-3 days and cucumber pico best consumed within 24 hours.
- Prep Time: 20 minutes
- Cook Time: 3 minutes
- Category: Appetizer
- Method: Blending
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 220 kcal
- Sugar: 3g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 2g
- Carbohydrates: 18g
- Fiber: 6g
- Protein: 4g
- Cholesterol: 0mg