Avocado Hummus and Cucumber Pico de Gallo Tostadas

Ingredients

• Avocados

  Florida, raw

  2 fruit without skin and seeds or 608g

• Chickpeas

  garbanzo beans, bengal gram, mature seeds, raw

  15 oz or 425g

• Garlic

  Raw

  2 clove or 6g

• Lime juice

  Raw

  2 tbsp or 30g

• Cilantro

  Raw - Whole Foods Market

  15 serving, raw or 750g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Water

  Plain, clean water

  1 tbsp or 15g

• Cucumber

  With peel, raw

  ½ cucumber or 151g

• Tomatoes

  Red, ripe, raw, year round average

  1 medium whole or 123g

• Onions

  Raw

  ¼ medium or 28g

• Jalapeno peppers

  Raw

  ½ pepper or 7g

• Cilantro

  Raw - Whole Foods Market

  10 serving, raw or 500g

• Lime juice

  Raw

  1 tbsp or 15g

• Salt

  Table

  ¼ tsp or 2g

• Pepper or hot sauce

  Ready-to-serve

  1 tbsp or 14g

• Fresh cilantro

  Coriander leaves, raw

  1 sprigs or 2g

• Tostada shells

  Corn

  10 piece or 123g

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.