Tostadas de hummus de aguacate y pico de gallo de pepino

Ingredientes

• 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 black pepper
• 2 tablespoons olive oil
• splash of water
• 1/2 cucumber
• 1 tomato
• 1/4 onion
• 1/2 jalapeno
• 8-10 sprigs cilantro
• 1 tablespoon lime juice ((juice of 1/2 lime))
• 1/4 teaspoon salt
• 8-10 tostadas
• hot sauce
• cilantro ((for garnish))
• Cotija cheese (optional)

Preparación

1. 1

   Drain and rinse a can of chickpeas. Add chickpeas to a blender or food processor along with the flesh of 2 avocados, 2 peeled 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.

2. 2

   Add a splash of water to the blender and combine well. Taste for seasoning, adding more salt and lime juice if necessary.

3. 3

   For the Cucumber Pico be sure to give all the ingredients a good rinse. Then chop 1/2 cucumber, 1 tomato, 1/4 onion, 1/2 jalapeno, 8-10 sprigs cilantro and combine with 1/4 teaspoon salt and the juice of half a lime. Taste for seasoning.

4. 4

   If using storebought tostadas, warm them up in the oven for 2-3 minutes or until golden brown.

5. 5

   Add a layer of Avocado Hummus and Cucumber Pico de Gallo to each tostada. Garnish with your choice of hot sauce, cilantro, or Cotija cheese.

6. 6

   Store leftover Avocado Hummus and Cucumber Pico separately in airtight containers in the fridge.