Hummus Recipes » Appetizers » Mexican Hummus Avocado Open Burritos

Mexican Hummus Avocado Open Burritos

Fit for the ultimate Mexican dinner on a hot breezy summer night, this vegan burrito is sure to be a hit! Beans, avocados, olives, onions, tomatoes and pickled cucumbers lay gracefully on a bed of Kasih hummus that is equally as tasty as it’s visually impressive with it array of bursting colours. Garnish with cilantro and olive oil and serve with pico de gallo salsa.

INGREDIENTS

  • 1 pack of Kasih Hummus 135g
  • 1 tortilla bread
  • 1 ripe avocado, peeled, diced and sliced into triangles
  • 1 tablespoon lemon juice
  • 1 red onion, chopped 1/2 cup black beans
  • 1/2 cup kidney beans
  • 1 tomato, peeled, diced and sliced into triangles
  • 1/4 cup of sliced black olives
  • 1/4 cup of sliced pickled cucumber
  • 2 tablespoons of olive oil

PICO DE GALLO SALSA

  • 2 ripe plum tomatoes, seeded and finely chopped
  • 1 small white onion, finely chopped
  • 1/2 bunch cilantro leaf, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 1 tablespoon lime juice
  • Pinch of salt

DIRECTIONS

  1. Toast the tortilla bread on both sides on the grill.
  2. Spread Kasih Hummus on the tortilla bread evenly in a circular motion.
  3. Cut the avocado into medium sized cubes and sprinkle with lemon juice. This will keep the avocado bright green and fresh.
  4. Add the kidney and black beans, tomatoes, red onions, pickles, and sliced olives.
  5. For salsa, combine all the ingredients together, cover and refrigerate for at least half an hour.
  6. Serve the burritos with Pico de Gallo salsa.

GARNISH

Garnish with chopped cilantro and a drizzle of olive oil.

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