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Pine Nut Hummus Pico de Gallo Tostadas Recipe
Ingredients
- 8-10 corn tortillas
- one (10-ounce) container of Sabra Roasted Pine Nut Hummus (or flavor of choice)
- ? cup feta cheese crumbles (leave off to make this vegan)
- fresh cilantro (for garnish)
- 2 ripe avocados, diced (I used this tool to make it easy)
- ½ cucumber
- 1 tomato
- ¼ onion
- ½ jalapeno
- 10 sprigs cilantro
- 2 Tablespoon fresh lime juice
- ¼ teaspoon salt
| PREP TIME 15m |
COOK TIME 3m |
TOTAL TIME 18m |
YIELD 8-10 servings |
|---|
Instructions
- To bake your tostadas, generously brush each side of the tortillas with olive oil.
- Place on a baking sheet and cook in your oven at 400 degrees for 2-3 minutes on each side.
Cucumber Pico de Gallo:
- Chop cucumber, tomato, onion, jalapeno, and cilantro. Combine in a mixing bowl with salt and the lime juice. Taste for seasoning and adjust as needed.
Assemble:
- Spread a layer of hummus evenly on each tostada.
- Add layer of cucumber pico de gallo to each tostada.
- Add avocado pieces on top of each.
- Garnish with fresh cilantro and feta cheese crumbles (optional). Slice up and serve!
A recipe from Wishes n Dishes
2018-09-14
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