Hummus Tacos Recipes
TACO HUMMUS
Hummus is one of our favorite foods because it's delicious, nutrient dense, easy to make, and incredibly versatile! We created this taco hummus recipe as a delicious March Madness snack idea. Pair with colorful veggies, toasted pita, or tortilla chips for a slam dunk snack!
Provided by Lindsey Schoenfeld, RDN
Time 10m
Number Of Ingredients 8
Steps:
- Place all ingredients in a blender or food processor and blend until smooth and creamy. Start with ¼ cup water, then increase until desired consistency.
- Add salt to taste. Place in a serving bowl and top with desired garnishes. Enjoy!
HUMMUS TACO
I decided to try to throw some things together. Fresh veggies and hummus - is there any better combination? Obviously you can have your own take on this recipe; it's very loosely put together.
Provided by Kendra84
Categories Lunch/Snacks
Time 6m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Spread the hummus evenly on the taco shells.
- Pile other ingredients on, and voila!
- A tasty snack.
Nutrition Facts : Calories 207.2, Fat 9.4, SaturatedFat 3.8, Cholesterol 16.7, Sodium 520, Carbohydrate 23.2, Fiber 3.3, Sugar 2.5, Protein 8.3
MUSHROOM TACOS
Quick, easy vegetarian tacos. I tried to give them a hearty taste with no meat so you can still add salsa, guacamole, and sour cream if you like.
Provided by Martin
Categories Main Dish Recipes Taco Recipes Vegetarian Taco Recipes
Time 27m
Yield 3
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat. Pour in olive oil. Add mushrooms and garlic; saute until fragrant, 1 to 2 minutes. Stir in zucchini, sun-dried tomatoes, Worcestershire sauce, onion powder, salt, and pepper; cook until flavors combine, 4 to 5 minutes.
- Preheat a griddle over medium-high heat. Cook corn tortillas until lightly toasted, about 1 minute per side. Spoon mushroom mixture over tortillas.
Nutrition Facts : Calories 243.5 calories, Carbohydrate 33.2 g, Fat 11 g, Fiber 5.6 g, Protein 7 g, SaturatedFat 1.6 g, Sodium 938.3 mg, Sugar 5.2 g
MEDITERRANEAN HUMMUS NACHOS
My husband once piled all the Middle Eastern dishes I'd made on top of pita chips. It was delicious and fun, so we've kept doing it! We love this combination with ground lamb, too. I am half Lebanese, so we usually call these Lebanese nachos. Whatever you call them, you can't help but like them! -Gina Fensler, Cincinnati, Ohio
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, cook lamb or beef over medium heat until no longer pink, breaking into crumbles, 4-6 minutes; drain. Stir in pine nuts, salt and pepper; cool slightly. Stir in 2 tablespoons yogurt., Arrange pita chips on a serving platter. Layer with lamb mixture, tabbouleh, hummus, tomato, olives, parsley, mint, remaining yogurt and, if desired, onion. Serve immediately.
Nutrition Facts : Calories 299 calories, Fat 14g fat (4g saturated fat), Cholesterol 27mg cholesterol, Sodium 624mg sodium, Carbohydrate 29g carbohydrate (2g sugars, Fiber 4g fiber), Protein 13g protein.
TACO HUMMUS AND TORTILLA CHIPS
An easy flavorful hummus dip with homemade tortilla chips.
Provided by Betty Crocker Kitchens
Categories Snack
Time 25m
Yield 16
Number Of Ingredients 9
Steps:
- Heat oven to 400°F. Spray cookie sheet with cooking spray.
- To make tortilla chips, lightly brush both sides of each tortilla with water. Lightly sprinkle taco seasoning mix over both sides of each tortilla. Cut each tortilla into 8 wedges; place on cookie sheet. Bake 4 to 5 minutes or until light golden brown. Remove from cookie sheet to cooling rack. Cool completely, about 10 minutes.
- Meanwhile, to make hummus, drain chickpeas, reserving liquid. In blender or food processor, place chickpeas, oil, lemon juice, garlic and remaining 1 tablespoon taco seasoning mix. Cover; blend until smooth. Add reserved chickpea liquid, 1 teaspoon at a time, until desired consistency.
- Garnish hummus with cilantro and queso fresco. Serve with tortilla chips.
Nutrition Facts : Calories 60, Carbohydrate 9 g, Cholesterol 0 mg, Fat 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 140 mg, Sugar 0 g, TransFat 0 g
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- Toast the tortillas either in a dry skillet over medium heat or over an open gas flame until browned on the edges.
- Crack the eggs into a bowl and whisk until mostly combined. Add the butter to a large skillet and melt over medium-low heat.
- Once the butter is melted and beginning to foam, pour in the whisked eggs. Gently scramble the eggs, taking care not to over stir, until they are mostly set and still moist. Season with a pinch of salt and pepper.
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