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
1 pack mezete Hummus 135 gm
1 tortilla bread
1 ripe avocado, peeled, diced and sliced to 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 to triangles
1/4 cup black olives, sliced
1/4 cup pickles, thinly sliced
2 tablespoons 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
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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.