The Makings for a Hummus Taco
Let’s make a hummus taco! I received some Sabra hummus Sabra Hummus samples in the mail, and I knew exactly what to make. The samples included original, caramelized onion, sundried tomatoes, roasted red pepper and jalapeno varieties and am eligible for prizes. I was not compensated for my time.
I have been looking forward to sharing this cool summer recipe idea with you! I was familiar with many of the Sabra hummus dips Sabra Dips but had never seen the jalapeno hummus variety. When I saw it, I knew instantly that it would make a delicious Summer Mexican Menu here at the Barratt residence! Tacos, burritos and quesadillas are staples at our house at least once or twice a week, so a hummus taco is right up our alley!
In the summer, I don’t like to heat up the kitchen, so this already prepared product made from natural ingredients is a great staple to have on hand! Plus, it will provide me more time for summer fun whether it is in the garden or heading out to a mountain hike, outdoor concert or play. I can also take it on the road for a travel snack.
Sabra jalapeno hummus Sabra Jalapeno Hummus can go great wherever traditional refried beans are used in a recipe. And a great flavor addition to using hummus over refried beans is a delicious nutty flavor from the tahini/sesame seed butter.
Summer Hummus Taco Recipe
The crunch of the veggies along with the creaminess of hummus, avocado and feta cheese makes good eating!
Fresh Summer Hummus Tacos
This recipe for Greek Tacos has been inspired by my love for Mediterranean food.
I used the best of what summer has to offer to chop up for these cool veggie hummus tacos! I love the hummus right from the fridge to serve with the cool vegetables, but you can heat it also. Add some toasted walnuts on top for additional crunch!
Makes 4 servings, 2 tacos each
1 tub Sabra Jalapeno Hummus Sabra Jalapeno Hummus
1 avocado, peeled, pitted and sliced
1 cup thinly sliced red cabbage
1 cup baby spinach
½ crumbled feta cheese 8 corn tortillas
Heat corn tortillas for a few seconds in the microwave. Spread each corn tortilla with jalapeno hummus. Top with baby spinach, cabbage, and Tomato and Corn Pico de Gallo (see recipe below). Garnish with slice of avocado and crumbled cheese.
Tomato and Corn Pico de Gallo
1 cup fresh tomato, chopped
½ cup frozen corn, thawed (fresh if available)
¼ cup chopped onion
1 chopped jalapeno
1 clove garlic, minced
½ cup chopped cilantro
Juice of one lime,
Salt and pepper to taste
Make fresh Pico de Gallo in a medium bowl by adding tomato, corn, onion, jalapeno, garlic, lime juice, salt and pepper. Heat corn tortillas to soften. (I used the microwave). Add a tablespoon or so of hummus. Build the taco with thin slices spinach and cabbage, avocado and then top with Pico. Sprinkle with crumbled feta cheese.
Go Out and Make Some Mediterranean Tacos
I hope that you love this new spin on summer veggie tacos hummus and that you get a chance to check out some of the other recipes and meal ideas created by my friends with the Recipe Redux using Sabra Hummus.
As a registered dietitian nutritionist here in Asheville, I love sharing easy, delicious meal solutions for the table! I have lots of delicious summer recipe ideas that I hope that you check out that are already on my blog and have lots of other great ideas coming too! I would love to know how you topped your hummus taco! If you are interested in learning more about plant-based eating, you may want to check out this post.
The zesty of jalapeno hummus and the crunch of fresh veggies along with the creaminess of avocado and goat cheese, it’s a new summer favorite!
