Pine Nut Hummus Pico de Gallo Tostadas
Prep time
Cook time
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Pine Nut Hummus Pico de Gallo Tostadas recipe topped with an easy, fresh Pico de Gallo and a variety of toppings for a healthy, vegan appetizer or snack!
Recipe type: Appetizer
Cuisine: Mediterranean
Serves: 8-10
  • 8-10 corn tortillas
  • one (10-ounce) container of Sabra Roasted Pine Nut Hummus (or flavor of choice)
  • ⅓ 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)
Cucumber Pico de Gallo
  • ½ cucumber
  • 1 tomato
  • ¼ onion
  • ½ jalapeno
  • 10 sprigs cilantro
  • 2 Tablespoon fresh lime juice
  • ¼ teaspoon salt
  1. To bake your tostadas, generously brush each side of the tortillas with olive oil.
  2. Place on a baking sheet and cook in your oven at 400 degrees for 2-3 minutes on each side.
Cucumber Pico de Gallo:
  1. 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.
  1. Spread a layer of hummus evenly on each tostada.
  2. Add layer of cucumber pico de gallo to each tostada.
  3. Add avocado pieces on top of each.
  4. Garnish with fresh cilantro and feta cheese crumbles (optional). Slice up and serve!
Recipe by Wishes and Dishes at