HomeNutritionSpicy Hummus Veggie Tacos - Sharon Palmer, The Plant Powered Dietitian

Spicy Hummus Veggie Tacos – Sharon Palmer, The Plant Powered Dietitian

Looking for a quick and easy healthy meal the whole family will love? Then, try out these vegan, gluten-free Spicy Hummus Veggie Tacos! If you’re like me, hummus is a staple in a 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, such as these delicious tacos. Simply roast seasoned spring veggies—asparagus, peppers, onions—in the oven; spread hummus on crispy tortillas, and then load them up with those roasted veggies and fresh cilantro. 

This is an easy meal you can get on the table (serve it with a side of my refried beans and cumin rice) in 35 minutes with 10 simple ingredients, or serve it as a fabulous snack or party appetizer. Switch up the veggies along with the seasons—try zucchini in the summer and butternut squash in the fall or winter. While you can use your favorite brand and variety of store bought hummus in this recipe, you can also make up your own easy batch with a can of chickpeas.


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Spicy Hummus Veggie Tacos

  • Author:
    The Plant-Powered Dietitian

  • Total Time:
    35 minutes

  • Yield:
    8 servings 1x

  • Diet:


Get these easy, healthy, delicious Spicy Hummus Veggie Tacos on the table in 35 minutes for a vegan, gluten-free meal the whole family will love.

  • 1 bunch fresh asparagus, trimmed and sliced into 2 inch pieces
  • 1 red bell pepper, chopped
  • ½ red onion, diced
  • 1 ½ tablespoons extra virgin 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 prepared spicy hummus (or make homemade hummus here)
  • ¼ cup fresh cilantro, chopped


  1. Preheat oven to 400 F.
  2. Place asparagus, bell pepper, and onion on 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.

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Entree
  • Cuisine: American


  • Serving Size: 1 taco each
  • Calories: 233
  • Sugar: 2 g
  • Sodium: 256 mg
  • Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 27 g
  • Fiber: 3 g
  • Protein: 6 g

Keywords: hummus, tacos, gluten-free tacos, vegan tacos

For more plant-powered tacos, check out some of my favorites:

Tofu Mushroom Tacos
Easy Vegan Tacos with Refried Beans and Corn Salsa
Spicy Lentil Tacos
Easy Cauliflower Chickpea Tacos

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