Vegan Puffy Tacos with Cumin-Spiced Hummus
 
 
Tacos get southwestern-ified with a quick deep in the deep fryer followed by a smoky hummus and spicy root veggie filling.
Yield: 6 tacos
Ingredients
For the taco shells
  • 1 cup corn oil, for frying
  • 6 corn tortillas
For the cumin-spiced hummus
  • 2 tbsp tahini
  • 1½ cups cooked chickpeas
  • 1½ tsp ground cumin
  • ¾ tsp salt
  • ½ tsp ground oregano
  • ½ tsp ground white pepper
  • 2 tbsp olive oil
  • ¼ cup lemon juice
For the taco filling
  • 1 lb parsnips, peeled, cut into 1-inch pieces
  • 1 lb carrots, peeled, cut into 1-inch pieces
  • 4 small turnips, cut into 1-inch pieces
  • 2 tbsp olive oil
  • 1 tsp salt
  • 1 tsp freshly ground black pepper
  • 1 tsp ground ancho chile pepper
Instructions
  1. To make the taco shells, heat the oil in a large heavy-bottomed pot until it reaches 350F on a candy or frying thermometer. Prick the tortillas with a fork 4-6 times. Add a tortilla to the oil and fry it for 20 seconds on each side. Only pierce any bubbles that take up more than half of the tortilla, leaving the rest. Using tongs, carefully fold the tortilla in half and hold it into the oil for 10 more seconds. Place the fried tortilla on a paper towel-lined plate to drain and cool. Repeat with the remaining tortillas.
  2. To make the hummus, combine the tahini, chickpeas, cumin, salt, oregano, and white pepper in the bowl of a food processor. Pulse until it is a paste. With the food processor still running, stream in the olive oil and the lemon juice, scraping down the sides of the bowl as necessary. Set aside.
  3. To make the filling, preheat the oven to 400. Toss the parsnips, carrots, and turnips in a large bowl with the olive oil, salt, pepper and ancho chile powder so that they are evenly coated. Spread on a baking sheet in an even layer and roast for 30 minutes. Toss and roast for another 20 minutes or until the veggies are fork tender. Set aside to cool. Coarsely chop veggies into smaller pieces.
  4. To assemble the tacos, spread the bottom of the shells with a thick layer of hummus. Carefully top with the filling and serve immediately.
Notes
Adapted from The New Southwest: Classic Flavors with a Modern Twist
Nutrition Information
Serving size: 2 tacos
Recipe by Joanne Eats Well With Others at https://joanne-eatswellwithothers.com/2013/10/vegan-puffy-tacos-with-cumin-spiced-hummus-thenewsouthwest-cookbookspotlight.html