Crispy Hummus Tacos {vegan}

I don’t know if anyone else has this problem, but occasionally I make too much hummus and need to find creative ways to use it. Typically I like to eat hummus with my favorite whole wheat pitas, Global Bakery, and some veggies and avocado slices. I will admit that eating a hummus platter for dinner every night can get boring fast.

I’ve also made a fabulous Veggie, Avocado & Hummus Sandwich with hummus as the main attraction. When I found myself with loads of hummus and no bread other than some cinnamon bread in my freezer, I knew I couldn’t go with my old standby. I figured cinnamon bread would clash a bit with humus and veggies.

I took to Google for a bit of recipe inspo and found a treasure-trove of hummus recipes. I found tons of recipes for hummus tacos, lots of them using eggs in some capacity. I found a fried hummus appetizer that looked kind of oddly amazing. And at The Kitchn I spotted various delicious looking flavors for Hummus Bowls.

Perusing all the recipes for hummus tacos got me to thinking about the Crispy Black Bean Tacos Sis and I ate a few months ago. They were so damn delicious, I wondered if I could replicate those tacos using hummus instead of mashed black bean. It seemed like the easiest concoction ever and it turns out it is. All you have to do is fry a some corn tortillas in a bit of avocado oil, drop a dollop of hummus in the center and then fold the tortilla in half and smoosh to spread the hummus between the tortilla. Fry until golden brown on one side and then flip and repeat on the other side. Voila. A crispy vegan hummus taco star is born.

If you like or love hummus and you like or love tacos, you will love these gems. Eat as an appetizer or as your meal.

ingredients.

avocado oil
fresh corn tortillas, small size
leftover hummus
feta cheese, optional (I prefer only hummus)

directions.

Heat a bit of avocado oil in a large frying pan over medium-low heat.
Place as many tortillas in the frying pan as will fit without the tortillas overlapping.
If using cheese, sprinkle about a tablespoon of feta on the bottom of the tortilla.
Place about two tablespoons of hummus in the middle of the tortilla and then flip one edge of the tortilla over on to the other side folding the tortilla in half. Use a spatula to do this, meanwhile pushing the hummus toward the outer edges. If some hummus spills out at the edges, don’t worry. A little fried hummus skirt won’t hurt.
Fry until golden brown on one side and then flip over and fry the other side. Put on a plate lined with paper towel and continue the frying until you have the desired amount. These tacos will retain heat masterfully so don’t worry if you’re frying up a bunch of tacos; they will still be warm, possibly even too hot, when you finally take a bite.

Recipe rating: 