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Spicy Hummus Veggie Tacos – Sharon Palmer, The Plant Powered Dietitian

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On the lookout for a fast and simple wholesome meal the entire household will love? Then, check out these vegan, gluten-free Spicy Hummus Veggie Tacos! In the event you’re like me, hummus is a staple in a plant-powered kitchen—you’ll all the time discover it in my fridge. And you need to use it for a lot greater than a easy dip or unfold. Hummus will be an ingredient in dishes, resembling these scrumptious tacos. Merely roast seasoned spring veggies—asparagus, peppers, onions—within the oven; unfold hummus on crispy tortillas, after which load them up with these roasted veggies and contemporary cilantro. 

That is a simple meal you will get on the desk (serve it with a facet of my refried beans and cumin rice) in 35 minutes with 10 easy components, or serve it as a wonderful snack or social gathering appetizer. Swap up the veggies together with the seasons—strive zucchini in the summertime and butternut squash within the fall or winter. Whereas you need to use your favourite model and number of retailer purchased hummus on this recipe, you may also make up your individual straightforward batch with a can of chickpeas.

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Spicy Hummus Veggie Tacos


  • Writer:     The Plant-Powered Dietitian

  • Whole Time:     35 minutes

  • Yield:     8 servings 1x

  • Food plan:     Vegan

Description

Get these straightforward, wholesome, scrumptious Spicy Hummus Veggie Tacos on the desk in 35 minutes for a vegan, gluten-free meal the entire household will love.

  • 1 bunch contemporary asparagus, trimmed and sliced into 2 inch items
  • 1 pink bell pepper, chopped
  • ½ pink onion, diced
  • 1 ½ tablespoons additional virgin olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Sea salt (as desired)
  • 8 (6-inch) corn tortillas
  • 1 (10-ounce) tub ready spicy hummus (or make selfmade hummus right here)
  • ¼ cup contemporary cilantro, chopped

Directions

  1. Preheat oven to 400 F.
  2. Place asparagus, bell pepper, and onion on a baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with garlic, cumin, smoked paprika, and sea salt (as desired). Combine components along with a spoon to distribute properly.
  3. Place greens on the highest rack of the oven and roast for about 25 minutes, till crisp-tender and beginning to brown. Take away from the oven.
  4. 5 minutes earlier than the greens are finished, place corn tortillas on a baking sheet within the oven on the center rack. Warmth only for a couple of minutes, till tender and starting to brown alongside the perimeters. Take away from oven.
  5. Assemble tacos by spreading every tortilla with 2 ½ tablespoons of the hummus, and 1/eighth of the vegetable combination. Garnish with cilantro.

  • Prep Time: 10 minutes
  • Cook dinner Time: 25 minutes
  • Class: Entree
  • Delicacies: American

Diet

  • Serving Measurement: 1 taco every
  • Energy: 233
  • Sugar: 2 g
  • Sodium: 256 mg
  • Fats: 10 g
  • Saturated Fats: 3 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 6 g

Key phrases: hummus, tacos, gluten-free tacos, vegan tacos

Did you make this recipe?

For extra plant-powered tacos, try a few of my favorites:

Tofu Mushroom Tacos
Straightforward Vegan Tacos with Refried Beans and Corn Salsa
Spicy Lentil Tacos
Straightforward Cauliflower Chickpea Tacos

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