Ingredients
8 Cali’flour flatbreads
2 avocados
1 can of chickpeas drained and rinsed
2 cloves of garlic
3 T of fresh lime juice
30 sprigs of cilantro rinsed and bottoms removed
½ cucumber chopped
1 c grape tomatoes quartered
¼ onion chopped
½ jalapeno chopped
2 T olive oil
½ t cumin
¾ t salt
Fresh ground pepper
Water
Hot sauce (optional garnish)
Cotija Cheese (optional garnish)
Prepare Flatbreads
Pre-bake the Cali’flour Flatbreads as instructed in an oven at 375-400 on a vented pizza pan, pizza screen, or on a non-stick cookie sheet lined with parchment paper for 12-14 minutes. Remove from the oven and let rest a minimum of 10 minutes.
Prepare Avocado Hummus
In a food processor or blender, add chickpeas, avocados, garlic, 2 T lime juice, ¼ c cilantro leaves, cumin, ½ t salt, fresh ground pepper, olive oil and a splash of water. Blend until combined. Taste and adjust for seasoning. Set aside.
Prepare Cucumber Salsa
In a bowl combine cucumber, tomato, onion, jalapeno, 1-2 T of chopped cilantro, ¼ t salt, and 1 T lime juice. Adjust seasoning if needed.
Assemble Tostadas
To prepared Cali’flour Flatbread, add a layer of avocado hummus, cucumber salsa, and then garnish with a favorite garnish: cotija cheese, cilantro, and hot sauce. Serve and enjoy!