Description
These Avocado Hummus Tostadas are creamy, crunchy, and incredibly quick to assemble, making them a perfect option for brunch or a light dinner.
Ingredients
- 2 ripe avocados
- 1 can (15 oz) chickpeas, rinsed and drained
- 2 tbsp tahini (or sunflower seed butter)
- 2 tbsp lemon juice (or lime juice)
- 1 garlic clove, peeled
- Salt, to taste
- 4 corn tostadas
- 1 cucumber, diced
- 1 tomato, diced
- 1/4 red onion, finely diced
- Fresh cilantro, chopped
- Lime juice (about 1 tbsp)
- Salt and black pepper, to taste
Instructions
- Make the avocado hummus: Blend avocados, chickpeas, tahini, lemon/lime juice, garlic, and a pinch of salt until smooth. Adjust salt and citrus to taste.
- Prepare the cucumber pico: Mix cucumber, tomato, red onion, cilantro, lime juice, and salt & pepper in a bowl. Let sit for 3-5 minutes.
- Warm tostadas: Optionally, warm corn tostadas in an oven at 350°F (175°C) for 3-5 minutes.
- Assemble: Spread avocado hummus on tostadas and top with cucumber pico. Serve immediately.
Notes
Assemble tostadas right before serving to maintain crispness. Store components separately if not serving immediately.