Step 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.

Step 2

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

Step 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.

Step 4

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

Step 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.

Step 6

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