Recipe For Hummus Tacos & Hummus Nachos, Too - The Nibble Webzine Of Food Adventures Recipe For Hummus Tacos & Hummus Nachos, Too
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Recipe: Hummus Tacos For Taco Tuesdays & Hummus Nachos, Too

Hummus Tacos
[1] Meatless Mondays meet Taco Tuesdays, with these vegetable-hummus tacos.
Here’s the recipe from Mountain Mama Cooks.

Nacho Hummus
[2] Nacho Tuesday substitutes for Taco Tuesday (photo courtesy Hannah Kaminsky | Bittersweet Blog).


You can combine Meatless Monday and Taco Tuesday with meatless tacos, like this recipe for Veggie Hummus Tacos (photo #1) from Mountain Mama Cooks.

You get a nice portion of mixed veggies, along with nutrient-packed* hummus.

And, you don’t have to be literal on Taco Tuesdays. You can serve taco chips with a hummus-nacho dip, as in the recipe below.

If you don’t want either vegan or vegetarian† tacos for your main course, try this starter from our colleague Hannah Kaminsky of Bittersweet Blog. She serves it with a selection of tortilla chips, plain and flavored.

“Nacho hummus,” Hannah says, “delivers all the cheesy, spicy decadence of a good queso dip with the more substantial heft of a chickpea spread. The two rivals compliment and contrast one another: a natural union that has been long overdue.

“Whether you smear it in pita, thin it out to drizzle on tortilla chips, or just set it out with cut vegetable crudités, it’s a foolproof formula.”


Ingredients For 6-10 Appetizer Servings

  • 1 14-ounce can (or 1-1/2 cups cooked) chickpeas, drained and rinsed
  • 1/2 red pepper, seeded and roasted, chopped (substitute jarred pimento)
  • 1/3 cup grated parmesan cheese
  • 1 tablespoon Tomato paste
  • 1 chipotle pepper packed in adobo sauce
  • 1 clove garlic, chopped
  • 1/4 cup lemon juice
  • 3 tablespoons tahini
  • 1 teaspoon Dijon mustard
  • 1 teaspoon onion powder
  • 3/4 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon smoked paprika
  • 1/4-3/4 teaspoon cayenne pepper
  • 1/4-1/3 cup olive oil
  • Garnish: thinly sliced scallions

  • Tortilla chips/taco chips (photos #3 and #4)

    1. ADD the chickpeas, roasted red pepper, tomato paste, chipotle, and garlic and lemon juice to a food processor. Pulse to breaking down the ingredients, pausing to scrape down the sides of the bowl as needed.

    2. ADD the tahini, mustard and all the seasonings and spices, starting with just 1/4 teaspoon of cayenne.

    3. PURÉE, and while the motor is running, slowly drizzle in the olive oil, until the mixture is silky-smooth and it reaches your desired consistency. If you’d like it to be more of a sauce than a spread, follow that with water or vegetable stock, as needed.

    4. ADJUST the spice level to taste. Top with sliced scallions and dip the day away!


    Tortilla chips and taco chips are the same thing.

    Tortilla chips and corn chips are cousins, are made in very different ways.
    Corn Chips

  • Corn chips are made from corn meal (ground corn, or masa), which has been is mixed with salt and water, extruded (shaped) and fried.
    Tortilla Chips, A.K.A. Taco Chips

  • The corn in a tortilla chip undergoes a process known as nixtamalization, in which the corn is soaked and cooked in an alkaline solution such as lime water, and then hulled, ground and made into tortillas.
  • The tortillas are then sliced and fried into crispy chips.
  • This ancient process was developed by the peoples of what is today Mesoamerica.

  • Tortilla chips, however, were invented in the late 1940s in Los Angeles. Here’s the history of tortilla chips.
  • National Tortilla Chip Day is February 24th.

    *Hummus contains crucial nutrients, most of which come from the tahini: a high content of important minerals like copper and manganese, along with calcium, iron, magnesium and zinc. It is relatively rich in vitamins C and B6, and also contain vitamin E, K, folate (B9) and thiamin (B1).

    †The difference, in this recipe, is sautéeing the vegetables in oil (vegan) or steaming or roasting them, versus sautéeing in butter (vegetarian).

      Mango Lime Chile Tortilla Chips, Cabo Chips
    [3] So many flavors of tortilla chips to complement your dish. These are Mango Chili Lime chips from Cabo Chips.

    Nopalito Tortilla Chips
    [4] Nopalito’s handmade tortilla chips at (photo courtesy Good Eggs).



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