Go Back
–+ servings
hummus tacos

11 Reasons People Are Happier, Healthier, and Love Eating Hummus Tacos

Hummus Tacos are swoon worthy in these little bowl shaped tortillas! Combining corn sauté, lemon garlic hummus, and pickled red onions, Mexican hummus recipe is definitely worth a try!
Print Recipe Pin Recipe
Course Main Course
Cuisine Mexican, Vegetarian
Servings 6 people
Calories 518 kcal

Equipment

  • 1 Instant Pot
  • 1 Skillet pan
  • 1 Bell Jar Or other airtight container.

Ingredients
  

Garlic Hummus
  • 2 cans chickpeas 14.5 oz per can
  • 4 cloves garlic minced
  • 2 lemons, small to medium sized
  • 1/2 cup garlic tahini
  • 2 tbsp olive oil extra virgin
  • 1 tsp salt Mediterranean sea salt
  • 2 tsp cumin
  • 3/4 cup pine nuts
  • 2 tsp smoky paprika
Mexican Corn Sauté
  • 16 oz frozen corn fire roasted is best
  • 1 red bell pepper
  • 5 green onions chopped
  • 1 tbsp olive oil extra virgin
  • 14.5 oz black bean can drained and rinsed
  • 1 packet taco seasoning organic
  • 2 apples diced
Pickled Red Onion
  • 1 large red onion sliced thinly
  • 3/4 cup apple cider vinegar
  • 1/4 cup water
  • 1 tsp salt Mediterranean sea salt
  • 1 tbsp honey raw
Tortilla Bowls
  • 6 tortillas 100% whole wheat
  • olive oil spray

Instructions
 

Hummus

  • In an instant pot, add 2 cans of cannellini beans to the instant pot with liquid.
    2 cans chickpeas
  • Add 4 cloves minced garlic (that is typically 2 tsp if using jarred minced garlic).
    4 cloves garlic
  • Set instant pot to high pressure for 10 minutes.
  • Let pressure naturally subside. Then open pot and use immersion blender to blend beans into creamy consistency. 
  • Add lemon juice, tahini, olive oil, cumin, and salt to taste.
    2 lemons, small to medium sized, 1/2 cup garlic tahini, 2 tbsp olive oil, 2 tsp cumin, 1 tsp salt

Mexican Corn

  • In a skillet or wok, add olive oil.
    2 tbsp olive oil
  • Pour in frozen corn. Stir fry in pan or wok over medium heat until browned. 
    16 oz frozen corn
  • Add black beans, sauté until soft, about 3 minutes.
    14.5 oz black bean can
  • Add red pepper and green onions. Continue sautéing for another 2 minutes, until seared. Add taco seasoning.
    1 red bell pepper, 5 green onions, 1 packet taco seasoning
  • Add chopped apples. Sauté another two minutes, until slightly browned.
    2 apples
  • Sprinkle with pine nuts and smoked paprika.
    3/4 cup pine nuts, 2 tsp smoky paprika

Tortilla Bowls

  • Toast your tortillas into a fluted bowl.
  • Spray olive oil on tortilla pans.
    olive oil spray
  • Gently place tortillas into the pan, fitting it into the pan.
    6 tortillas
  • Bake at 400 degrees Farenheit for 10 minutes until crispy.

Pickled Red Onion

  • Slice a red onion thinly, put it in a large bell jar.
    1 large red onion
  • In a small pot, cook apple cider vinegar, water, salt, and honey. Bring to slow boil.
    3/4 cup apple cider vinegar, 1/4 cup water, 1 tsp salt, 1 tbsp honey
  • Add liquid mixture to a bell jar with sliced red onions.
  • Put aside for 30 minutes to overnight. Allow to ferment.

Make the Hummus Bowls!

  • Serve. Make taco bowls layered with hummus and Mexican Corn. Sprinkle with smoky paprika. Top with pickled red onions. 

Notes

This recipe uses an immersion blender to make the hummus. Don't have one? Check out my post on why everyone should own an immersion blender.

Nutrition

Serving: 1taco bowlCalories: 518kcalCarbohydrates: 55gProtein: 14gFat: 31gSaturated Fat: 4gPolyunsaturated Fat: 12gMonounsaturated Fat: 13gTrans Fat: 0.002gSodium: 1621mgPotassium: 841mgFiber: 12gSugar: 10gVitamin A: 1111IUVitamin C: 25mgCalcium: 94mgIron: 5mg
Keywords apples, black beans, Corn, hummus, salad, tacos, tortillas, Tuesday
Tried this recipe?Let us know how it was!