Loaded with roasted veggies like thick rings of sweet onion and mushrooms layered on top of garlicky hummus and melty cheddar, these Hummus Tacos are vegetarian taco perfection.
The inspiration for these veggie beauties comes from the cutest little Southwestern inspired cafe in St. Michael’s, Maryland called Gina’s. Oh how I love Gina’s. I beg my girlfriends to go with me every time I am back for a visit so we can drink Margaritas and eat the craziest hummus flavors, crab nachos and tacos until we burst. It’s the tiniest restaurant in the whole town…an old cottage actually with about 3 tables inside, a tiny bar to squeeze up to and this lovely little wood burning fireplace that beckons you to stay well past bedtime. In summertime, there is an outdoor courtyard with tiny sparkling twinkle lights among the tables and mismatched seats. It’s so cute, no bigger than a New York studio, but so full of character I had to show you some pictures…
Gina’s menu is always fresh and slightly unique in flavor, catching my eye with interesting twists on southwestern flavors mixed with local seafood specialties. My tried and true favorites are her veggie tacos and this is my take on it. I throw these together with a bag of pre-sliced cremini or baby bella mushrooms, a quickly sliced up onion (the southern + sweeter the better) and some roasted garlic hummus. The veggies saute up quickly over high heat with a roughly chopped garlic clove or three and a little oil & salt.
I dig these tacos because of how festive, unique and tasty they are without the traditional taco flavors & seasonings. The veggies are the star of the show. I love the flavor of deeply roasted, almost caramelized onion and mushrooms together with a little roasty garlic. The hummus gives you that indulgent creamy layer that really pulls the whole thing together. This taco rack (Williams-Sonoma perhaps) is super handy for popping them back in the oven or onto the grill for a final heat up. A sheet tray or baking dish and some foil dividers work just as well. Top them with your favorite salsa, guacamole or sour cream or just leave them on their own with a few simple cut tomatoes, cilantro, scallions & a squeeze of lime like I have done here. Gina puts sprouts on hers…if you want to be truly authentic.
If you are ever passing through St. Michael’s, by land or by boat, don’t forget to stop by Gina’s for some taco goodness and a sangria or 3. I promise you won’t regret it.
Happy Monday – Cam
| Prep Time | 10 Minutes |
| Cook Time | 15 Minutes |
| Servings |
4
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- 1 Sweet onion, sliced into fat rings Red, Vidalia, Maui, Walla Walla are all fantastic
- 1 pint Mushrooms, sliced White, baby bella, cremini, or portabellas
- 2-4 cloves Garlic, peeled & roughly chopped
- 4 Tbsp olive oil
- Salt & Pepper to taste
- 1 Small Container Roasted Garlic Hummus Your favorite variety or homemade is great
- 1 Small Block Good quality sharp cheddar cheese, shredded
- 8-12 Tortillas Taco sized, corn and/or flour
- Optional: Cilantro, scallions, chopped tomatoes, sprouts, salsa, guacamole, avocado, hot sauce, lime etc...
Ingredients
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In a large saute pan, heat olive oil over medium/ medium high heat until shimmery. Add the onions and mushrooms, chopped garlic and season with salt/pepper. Saute over medium heat for approx. 10 minutes until everything is soft with good roasted color along the edges, stirring every so often. Remove from heat.
Prep your other toppings while the veggies cook.
In your tortilla, spoon 2 tablespoons of hummus over the bottom, layer with the sauteed veggies and cheese over the top.
Put in the oven or on the grill 3-5 minutes until cheese is melted and tortillas are warm. Top tacos with your favorite things and dig in!
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