Photo by Mexican Please

Avocado Hummus and Cucumber Pico de Gallo Tostadas

Cuisine: Mexican
Prep Time: 15 minutes
Cook Time: 0 minutes
Servings: 2 servings

Have you ever had Avocado Hummus before? No?! Then you've been missing out. These Avocado Hummus and Cucumber Pico de Gallo Tostadas will make even carnivores enjoy a vegetarian delight that can be prepared in only 15 minutes and requires no cooking time.


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  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.

Chef Notes

If you want to bake your own tostadas, start by warming up some corn tortillas. I use the oven for 30-60 seconds. Then generously brush each side of the tortillas with olive oil. Place on a baking sheet in the oven at 400ºF and cook for 2-3 minutes on each side. You can flip them once to get a more even heat distribution. You can get close to the crunch of the fried version but the center will usually be slightly chewy. Keep an eye on them and take them out just before they start to burn. It might take a couple tries to find that sweet spot so feel free to do a test run and see how long it takes to overcook them.

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