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

In search of a fast and simple wholesome meal the entire household will love? Then, check out these vegan, gluten-free Spicy Hummus Veggie Tacos! For those who’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 might be an ingredient in dishes, similar to 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 superb snack or get together appetizer. Change 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, it’s also possible to make up your personal simple 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 regimen:


Get these simple, 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 further 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 home made hummus right here)
  • ¼ cup contemporary cilantro, chopped


  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 carried out, place corn tortillas on a baking sheet within the oven on the center rack. Warmth only for a couple of minutes, till smooth and starting to brown alongside the sides. 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


  • Serving Dimension: 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

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

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

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