I wanted to share this recipe for a few reasons: 1) It’s super easy, 2) It’s quick and healthy, and 3) My omnivore boyfriend came up with it. At the grocery store today we were trying to figure out what to make for dinner. Robert suggested tacos with roasted veggies but we were struggling with what else to put in the taco. Then he said “How about hummus?” I was doubtful that the flavors would work together, but I didn’t have a better idea so we set about choosing a flavor that would compliment the vegetables. In the past we have had a delicious green chili hummus made by Falafel King, but that wasn’t available where we were shopping. We decided on Tribe Zesty Spice and Garlic.
At home I chopped and seasoned the veg, still unsure that just vegetables and hummus were going to make a good taco. But oh how wrong I was. The veggies were flavorful and thanks to keeping the cuts rather thick, they still had some bite to them. The creamy hummus reminded me of refried beans, but obviously much healthier and with a little spicy kick. And that’s it. No need for sour cream, salsa, guac, or cheese. These tacos are filling and take less than half an hour to make. Feel free to use the veg of your choice; we went with a combo of bell pepper, onion, and zucchini. Next time I make these I might add some potatoes and tomatoes and maybe try a different flavor hummus.
I guess this really isn’t a recipe per se; you can use the veggies, hummus, and tortillas of your choice and the amounts for seasoning are approximate since I just throw stuff together until it tastes good 🙂 Also, the salt I used is a specialty green chili sea salt from a local company in Brekenridge, CO called Olive Fusion, but regualr salt will suffice. Still, I was just so surprised at how good they were and was especially proud of Robert for the idea that I just had to share. Never underestimate anyone’s ability to come up with a healthy vegan meal!
Roasted Veggie Tacos with Hummus
Makes 4 tacos; serves 2
1 Large Zucchini, sliced in half lengthwise, then cut into 1/2 inch half moons
1 Red Onion, sliced in half, then cut into 1/2 inch half moons
1 Bell Pepper, seeded and cut into 1/2 inch strips
Optional other veggies of your choice, cut to approximate same size as veg above
2-3 Tbs olive oil
1/2 Tbs Sea Salt
1 tsp black pepper
1 tsp garlic power
1 tsp cumin
1 tsp paprika
1 tsp oregano
Hummus flavor of your choice
10″ flour tortillas (We used Mission Multi-Grain)
Preheat oven to 450 degrees
Cut your veggies and put into a large bowl. Add the olive oil and seasonings, then toss with your hands to make sure everything is evenly coated. Check and adjust seasoning as necessary.
Spread veggies evenly on a cookie sheet and roast for 10-15 minutes, stirring halfway through, until just tender.
Warm up your tortillas, schmear some hummus on and pile on the veg. Crack open a cerveza or light white wine and enjoy!