These Spicy Hummus Veggie Tacos are a vibrant, flavor-packed plant-based meal that comes together in just 35 minutes.
Loaded with crisp roasted asparagus, sweet bell peppers, and savory red onion, they deliver a satisfying crunch with every bite.
Spread with protein-rich hummus and garnished with fresh cilantro, they’re not only high in fiber and plant-based protein but also low in saturated fat.
Quick, easy, and colorful, these tacos are perfect for weeknight dinners, meal prep, or any time you crave a wholesome, satisfying, and nutritious meal.
Spicy Hummus Veggie Tacos
Equipment
- 1 Baking sheet
- 1 Spoon1 Knife
- 1 cutting board
- 1 Juicer or small bowl for lemon juice
Ingredients
- 1 bunch fresh asparagus trimmed and cut into 2-inch pieces
- 1 red bell pepper chopped
- ½ red onion diced
- 1½ tablespoons extra virgin olive oil
- 1 lemon juiced
- 2 cloves garlic minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Sea salt to taste
- 8 corn tortillas 6-inch
- 1 10-ounce tub spicy hummus (store-bought or homemade)
- ¼ cup fresh cilantro chopped
Instructions
- Preheat the Oven for Perfect Roasting: Begin by setting your oven to 400°F (200°C). Allow it to preheat fully so that your vegetables will roast evenly and develop that delicious caramelized flavor. While waiting, you can prepare your ingredients to ensure a smooth cooking process. Preheating is crucial—it ensures that your vegetables get a slight crisp on the outside while remaining tender inside.
- Prepare the Vegetables for Roasting: Trim the woody ends off the asparagus and slice them into approximately 2-inch pieces. Chop the red bell pepper into bite-sized chunks, and dice the red onion into small, uniform pieces. Uniform cuts help the vegetables cook evenly and ensure every bite of your taco has a perfect balance of flavors and textures. Place all the vegetables in a large mixing bowl for seasoning.
- Season the Veggies for Maximum Flavor: Drizzle the asparagus, bell pepper, and red onion with 1½ tablespoons of extra virgin olive oil, followed by the juice of one fresh lemon. Sprinkle in the minced garlic, 1 teaspoon of ground cumin, 1 teaspoon of smoked paprika, and sea salt to taste. Use a large spoon or your hands to toss the vegetables gently, making sure every piece is coated evenly with the oil, spices, and lemon juice. Proper seasoning at this stage ensures each bite is flavorful and aromatic.
- Arrange the Vegetables on the Baking Sheet: Spread the seasoned vegetables evenly across a baking sheet in a single layer. Avoid overcrowding to allow hot air to circulate and achieve an even roast. Place the baking sheet on the top rack of your preheated oven. The high placement encourages caramelization on the edges while keeping the vegetables tender inside.
- Roast the Vegetables to Perfection: Roast the vegetables for approximately 25 minutes. About halfway through, use a spatula to stir the vegetables gently, ensuring even browning. You want them to become crisp-tender, with lightly browned edges that add depth and sweetness. Keep an eye on them—oven temperatures can vary, and you don’t want them to burn.
- Warm the Corn Tortillas: Around 5 minutes before the vegetables finish roasting, place your corn tortillas on a separate baking sheet. Slide them into the middle rack of the oven to warm. Heat them just until they become soft and pliable, with slightly golden edges. This step ensures your tortillas are warm, flexible, and ready to hold the roasted vegetables and hummus without tearing.
- Assemble the Tacos with Care: Once the vegetables and tortillas are ready, it’s time to assemble. Spread about 2½ tablespoons of spicy hummus evenly across each tortilla. The hummus adds a creamy, protein-rich base that pairs beautifully with the roasted vegetables. Next, divide the roasted vegetable mixture evenly among the tortillas, placing 1/8th of the veggies on each.
- Add Fresh Garnish for Brightness: Finish your tacos by sprinkling ¼ cup of chopped fresh cilantro over the top.The cilantro adds a fresh, vibrant flavor and a burst of color that makes your tacos visually appealing and aromatic. This simple garnish elevates the dish and balances the smoky, spicy roasted vegetables.
- Serve Immediately for Optimal Enjoyment: Serve your spicy hummus veggie tacos immediately while the vegetables are warm and the tortillas soft. Pair them with a side salad, salsa, or extra hummus for a more substantial meal. These tacos are perfect for weeknight dinners, meal prep for the week, or even a fun, casual lunch that’s both satisfying and nourishing.
- Optional Tips for Variations and Storage:If you prefer a little extra spice, add a pinch of red pepper flakes to the roasted vegetables or hummus.These tacos can be made ahead by roasting vegetables in advance and storing them in an airtight container in the fridge for up to 3 days.For a creamy drizzle, add a squeeze of tahini or a vegan yogurt-based sauce on top before serving.
Notes
- Use fresh, firm asparagus for the best texture; overripe stalks can become mushy when roasted.
- Corn tortillas can be lightly charred on a skillet instead of the oven for extra flavor.
- Adjust spice level by choosing mild or extra spicy hummus depending on your preference.
- For added protein, consider adding cooked chickpeas or black beans to the vegetable mix.
- Leftover roasted vegetables can be used in salads, grain bowls, or wraps for quick meals.
- Make this recipe gluten-free by ensuring your tortillas are certified corn-only tortillas.
- Prep vegetables in advance and store in airtight containers to save time on busy days.
Chef’s Secrets For Maximum Flavor
The secret to making these veggie tacos stand out lies in the roasting process and seasoning.
Roast the vegetables on a single layer without crowding the pan—this encourages caramelization and intensifies natural flavors.
Don’t rush the roasting; low and slow cooking at 400°F allows edges to crisp while keeping the inside tender.
Using fresh lemon juice brightens the flavors and balances the smokiness of cumin and paprika.
For an extra flavor layer, lightly toast the tortillas before assembling—they’ll hold up better and add a subtle, toasty aroma.
Serving Suggestions To Impress Everyone
These spicy hummus veggie tacos are versatile and pair beautifully with a variety of sides. Serve them alongside a crisp green salad, roasted sweet potatoes, or a grain bowl of quinoa for a filling meal.
Top with sliced avocado, pickled red onions, or a dollop of vegan yogurt for creaminess.
For a festive touch, sprinkle with pomegranate seeds or toasted pumpkin seeds to add texture and color.
They also work perfectly for taco nights, brunch spreads, or meal-prep lunches with pre-portioned vegetables and hummus.
Storage Tips For Meal Prep
Store leftover roasted vegetables in an airtight container in the refrigerator for up to three days.
Keep tortillas separate to prevent them from becoming soggy—reheat them briefly in the oven or on a skillet before assembling.
Hummus should remain in its original container or a sealed jar and can last up to a week in the fridge.
For meal prep, assemble tacos just before serving to maintain crisp textures.
You can also freeze roasted vegetables for up to a month; thaw and reheat gently to avoid mushiness.
Common Questions About Recipe
1. Can I use other vegetables instead?
Absolutely! This recipe is highly flexible. Zucchini, mushrooms, or cherry tomatoes all work well. Just adjust roasting times to prevent softer vegetables from overcooking.
2. Can I make this gluten-free?
Yes. Simply ensure your corn tortillas are 100% corn and labeled gluten-free. You can also substitute with lettuce wraps for a low-carb option.
3. How spicy is this recipe?
The spice level depends on your hummus choice. Using a mild hummus will make it gentle, while spicy hummus adds a kick. You can also add crushed red pepper or hot sauce for extra heat.
4. Can I prepare this recipe ahead of time?
Yes! Roast the vegetables up to 2 days in advance and store them in the fridge. Keep tortillas separate and assemble tacos just before serving for optimal texture.
5. How can I boost protein content?
Add cooked chickpeas, black beans, or a sprinkle of hemp seeds to each taco. The hummus already contributes plant-based protein, but these additions make it even more nourishing.
