Fit for a summer night or a Mexican dinner, this open burrito is not to miss! Beans, avocados, olives, onions, tomatoes and cucumber pickles lay gracefully on a bed of mezete Hummus to impress. Garnish with cilantro and olive oil and serve with Pico de Gallo sauce.
Mexican Hummus Avocado Burrito
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Toast the tortilla bread on both sides on the grill, let cool. Then spread the mezete Hummus on the tortilla bread evenly.
Cut the avocado into medium-sized cubes and sprinkle with lemon juice in order to keep the avocado bright green and fresh.
Add the two types of beans, tomatoes, onions, pickles, and olive slices.
For the salsa, combine all the ingredients, cover, and refrigerate for at least half an hour. And serve the burritos with Pico de Gallo salsa.
Garnish with chopped cilantro and a drizzle of olive oil.