Avocado Hummus Tostada


4 Tostadas

Hummus Ingredients:

8 servings

  • 1 cups drained well-cooked or canned chickpeas
  • 1 ripe avocado
  • 1/4 cup tahini (sesame paste)
  • 1/4 cup extra-virgin olive oil, plus oil for drizzling
  • 1 garlic clove, peeled
  • Salt and freshly ground black pepper (to taste)
  • ¼ cup water
  • Juice of 1 lemon

Salad Ingredients:

4 servings

  • 1 cubed avocado
  • 3 cups shredded Tuscan kale
  • 4 cups sliced mixed red and white cabbage
  • 1 cup pico de gallo
  • ¼ cup thinly shaved red onions
  • 1 Tbsp. minced garlic
  • ¼ bunch chopped cilantro
  • Jungle Damage Green Sriracha
  • Extra Virgin Olive Oil
  • Salt and Pepper to (to taste )
  • Lemon juice fresh 3 wedges

Chipotle Yogurt Sauce Ingredients:

  • 1 cup Greek plain yogurt
  • 1 chipotle pepper (canned)
  • ¼ tsp. salt (to taste)
  • Lime juice, squeezed (1 wedge)
  • ½ Tbsp. honey

Hummus preparation:

  1. Add all ingredients to a blender.
  2. Emulsify together for 1-2 minutes. An additional ¼ cup of water can be added if needed (hummus should have consistency of a spread)
  3. Place in bowl and set aside under refrigeration.

Mix preparation:

In a mixing bowl add avocado cubes, cabbage mix, Tuscan kale, pico de gallo, red onions, minced garlic, chopped cilantro, and season with salt and pepper. Add lemon juice and drizzle a little olive oil.

Chipotle Yogurt Sauce procedures:

Add all ingredients to blender, and emulsify together for 1-2 minutes.


On each plate place a tostada then add hummus on top and drizzle Jungle Damage Green Sriracha. Add salad mix on hummus and drizzle the chipotle yogurt sauce on top.