Crunchy Cilantro-Lime Hummus Tacos

by Michelle Dudash, Chef and Registered Dietitian Nutritionist

August 12, 2013 • 0 comments

Crunchy cilantro-lime hummus tacos (meatless recipes)

My husband actually raved about these vegan tacos! He didn’t ask for a side of chicken sausage or even sprinkle on cheese. He just happily ate (devoured) them, as I did: slathered with taco sauce and filled with mixed greens. The recipe yields tacos that are crunchy on the outside and soft and savory on the inside. To enjoy them at their crispiest, bake only the number of shells that you will eat immediately.

This hummus recipe produces a thick paste, allowing it to be spread amply and stay in the taco shell when baked. If you decide to consume the leftover hummus as a dip, thin it with a couple of tablespoons of vegetable broth and adjust seasoning as desired. If you’re not a cilantro fan, you can easily substitute Italian flat-leaf parsley and use lemon in place of lime.

Crunchy Cilantro-Lime Hummus Tacos (meatless)

Crunchy Cilantro-Lime Hummus Tacos

For the taco shells:

12 taco-size corn or wheat tortillas (preferably whole-grain)

Extra-virgin olive oil for brushing

For the hummus:

1 small garlic clove, peeled

1 (15-ounce, or 425 g) can chickpeas, rinsed and drained

3 tablespoons (45 g) tahini (sesame seed paste found in the ethnic food section, or use unsweetened almond butter)

1 lime separated into 1/2 teaspoon grated zest, 2 tablespoons (30 ml) juice

1 tablespoon (5 g) nutritional yeast seasoning

1/2 teaspoon salt

Freshly ground black pepper

1 tablespoon (15 ml) extra-virgin olive oil

1/4 cup (4 g) cilantro leaves

For the toppings:

Taco sauce or salsa

Mixed lettuce greens

To crisp the taco shells: Preheat the oven to 400°F (200°C or gas mark 6). Brush one side of the tortillas (those that you will eat right away, not for leftovers) with a bit of oil. Gently fold the tortillas so the top rounded edges are touching and the bottom remains loosely open. Secure the edges with one toothpick each. Bake until golden on the bottom, about 8 minutes.

To make the hummus: While the taco shells are baking, finely chop the garlic in the food processor. Add chickpeas, tahini, lime zest, lime juice, nutritional yeast, 1 tablespoon (15 ml) water, salt and pepper and puree until smooth. Drizzle in olive oil with motor running. Add cilantro and process until finely chopped.

Remove the shells from the oven when bottoms are golden. Using tongs to open the shells (since the steam inside will be extremely hot), smear 2 tablespoons (30 g) hummus on bottom halves inside each shell. Turn the tacos so the golden sides are facing up, and return pan to the oven for 4 minutes to brown the bottoms.

Drizzle the insides with taco sauce and fill with mixed greens. Enjoy immediately.

Prep time: 25 minutes

Cook time: 12 minutes

Makes 6 servings, 2 tacos each (with 2 tablespoons [30 g] filling per taco)

Nutrition Facts (per serving, not including toppings): 350 calories, 9 g total fat (1 g saturated fat, 0 g trans fat), 380 mg sodium, 0 mg cholesterol, 57 g total carbohydrate (6 g fiber), 11 g protein, 7% DV iron, 10% DV calcium, 5% DV Vitamin A, 12% DV Vitamin C.