Tacos With Roasted Chickpeas And Hummus Recipe

Tacos With Roasted Chickpeas And Hummus Recipe

Tacos are a staple in my diet.  I would venture to guess that I eat tacos at least once a week and they are not always the same which is why I enjoy them so much.  The basic tortilla shell is the same but it is the filling that makes each taco different.  Of course, living in Texas there is an abundant amount of Tex-Mex restaurants where you can get some of the best tasting tacos you have ever had, but I prefer to make mine at home.  Why?  The answers are simple:

  1. I make my own tortilla shells and they do not include lard.
  2. I have chosen the ingredients myself and know what they are being cooked with.
  3. The combination of flavors is not what you typically see at a restaurant because you are only limited by your own imagination.

And there is always this: [youtube http://www.youtube.com/watch?v=zYpuuLLKQx4]I view tacos very similar to waffles.  I believe that waffles are a vehicle for carrying ingredients and tacos are a true vehicle for the ingredients that you choose.  When you think about it a taco shell is no different from a slice of bread so any sandwich you make, including PB&J, can be placed inside a taco shell or of course a waffle. I am going to post a meal that I had for lunch on Monday that was incredible tasting and rather simple to make.  One thing you may notice is that the entire dish is made up of two colors and that leads me to the #EnduranceFoodies theme for April.  Our chosen them is 2 color dishes.  All the food that is presented in the recipes can only be of two colors.  Do you want to participate in the next #EnduranceFoodies blog carnival?  It starts on April 15th so if you are inclined please contact me and let me know of your interest with the colors as well as a link to your blog.  These tacos are green and yellow and would have worked perfectly in the theme for April.

Tacos With Roasted Chickpeas And Hummus Recipe

Ingredients:  1/2c Organic Masa Harina (I use Bob's Red Mill), 100g Asparagus Spears (approximately 5 spears), 1/4c Dry Chickpeas, Lemon Juice, 1 Tbsp Nut Butter, 2 cloves garlic Servings: 1 Nutritional Information: 438 calories, 82g Carbohydrates, 6g Fat, 18g Protein, 17g Fiber Directions:

  1. The night before soak 1/4c of dry chickpeas in 2 cups of water.  (You can also use canned chickpeas if you want to save time.)
  2. Pre-heat oven to 350*
  3. In a bowl add masa harina and 1/2c warm water.  With your hands combine until a ball is formed then set aside for 30 minutes.
  4. Bring water with chickpeas to a boil and then reduce to a simmer and cook chickpeas until soft.  Approximately 20 minutes of soaked overnight.
  5. After chickpeas have cooked drain but do not discard the cooking water.
  6. Measure out 45g and place in a bowl and add your favorite spices.  (I used cumin, cinnamon, coriander and sage.)
  7. Place seasoned chickpeas on a baking sheet and roast in the oven for 20-25 minutes or until crunchy.
  8. While chickpeas are roasting take the remaining chickpeas and place in food processor with peanut butter, juice of the lemon and garlic.
  9. Turn on food processor to begin making hummus and add water in small increments to your desired consistency (I like my hummus a bit chunky.)
  10. Once hummus is made cut your tortilla ball in half and form two smaller tortilla balls.
  11. Place one ball between sheets of wax paper and press down with a flat surface (a small plate works). You may need to roll flat with rolling-pin.
  12. Peel back side of wax paper off first then flip into your other hand and peel off second sheet.
  13. Place tortilla into a hot pan and cook for 1-2 minutes per side.  Then repeat for the 2nd tortilla.
  14. Remove 2nd tortilla and add the chopped asparagus to heat through. About 3-5 minutes.
  15. Remove roasted chickpeas from oven.
  16. Assemble tacos by spreading hummus on each of the tacos then add in roasted chickpeas and asparagus.

I served my chickepea and asparagus tacos with champagne mango, but feel free to use another fruit if you choose.  Oranges would go well as the acid from the citrus will help cut the tanginess of the hummus.

How Do You Prepare Your Tacos?

If You Are Interested In Participating In April's #EnduranceFoodies Be Sure To Contact Me

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Jason Bahamundi

About the Author:

I grew up in New York and lived there for 34 years until I got divorced and moved 1600 miles to my new home in Texas.  I love New York and miss it but that does not mean that Texas hasn’t been great to me because it has.  It was here that I discovered endurance sports and specifically the sport of triathlon.  Triathlon has given me new life through all the challenges it presents.  I no longer look at life the same way and I can say that is in part due to my endeavor into this sport.

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