I’m celebrating hummus on my blog today. Hummus is a staple in my plant-powered kitchen—you will always find it in my refrigerator. And you can use it for so much more than a simple dip or spread. Hummus can be an ingredient in dishes. I turned to a spicy hummus to form the creamy basis of these spring fresh, easy veggie tacos. You can make them into a great snack or turn these tacos into a meal with a serving of fabulous rice and beans on the side. 

Yields 8 servings (1 taco each)

Spicy Hummus Veggie Tacos (Vegan, Gluten-Free)
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  • 1 bunch fresh asparagus, trimmed and sliced into 2 inch pieces
  • 1 red bell pepper, chopped
  • ½ red onion, diced
  • 1 ½ tablespoons olive oil
  • 1 lemon, juiced
  • 2 cloves garlic, minced
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • Sea salt (as desired)
  • 8 6-inch corn tortillas
  • 1 10-ounce tub spicy hummus (such as Sabra Supremely Spicy Hummus)
  • ¼ cup fresh cilantro, chopped


  1. Preheat oven to 400 F.
  2. Place asparagus, bell pepper, and onion in a baking sheet. Drizzle with olive oil and lemon juice. Sprinkle with garlic, cumin, smoked paprika, and sea salt (as desired). Mix ingredients together with a spoon to distribute well.
  3. Place vegetables on the top rack of the oven and roast for about 25 minutes, until crisp-tender and starting to brown. Remove from the oven.
  4. Five minutes before the vegetables are done, place corn tortillas on a baking sheet in the oven on the middle rack. Heat just for a few minutes, until soft and beginning to brown along the edges. Remove from oven.
  5. Assemble tacos by spreading each tortilla with 2 ½ tablespoons of the hummus, and 1/8th of the vegetable mixture. Garnish with cilantro.


Nutrition information per taco: 223 calories, 10 g fat, 3 g saturated fat, 0 mg cholesterol, 256 mg sodium, 27 g carbohydrate, 3 g fiber, 2 g sugar, 6 g protein


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