February 07, 2019

  • 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 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 favorite garnish: cotija cheese, cilantro, and hot sauce. Serve and enjoy!