One the best ways to celebrate Hispanic Heritage Month is to eat more tasty Latin American recipes. We love traditional recipes with a Latin twist because they’re always full of flavor and a little spice, so check out these super easy dip recipes for Avocado Hummus & Cucumber Pico De Gallo, which can be complemented with tons of grilled options.
Avocado Hummus (Hispanic Kitchen)
2 Avocados
1 Can of chickpeas drained and rinsed
2 Garlic Cloves
2 Tablespoons of lime juice
1 Bunch of cilantro
1/2 Teaspoon of cumin
1/2 Teaspoon of salt
Freshly ground pepper to taste
2 Tablespoons of olive oil
Splash of water
Drain and rinse a can of chickpeas. 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.
Cucumber Pico de Gallo
1/2 cucumber
1 Tomato
1/4 Onion
1/2 Jalapeño
Bunch of cilantro
1 Tablespoon of lime juice
1/4 Teaspoon of salt
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.
Garnish with your choice of hot sauce. Cilantro and cotija cheese are suggested optional toppings.