I love flour tortillas, and what better excuse to use them than in these Italian Pepper Tacos with White Bean Hummus. I found these long hot peppers at the grocery store and they were delicious, except, uh…. spicier than the sign at the market led me to believe. But not to worry, this recipe would be wonderful with any type of roasted pepper and is a delicious meat-free meal.
P.S.–Check out some more pepper pictures at the end.Print
Creating a beautiful mess with Italian Long Hot Peppers, white beans and fresh parsley. These tacos are a delicious vegetarian lunch or dinner. And there will be hummus leftovers for days!
For the Hummus:
- 1 can of small white beans
- 1/4 cup extra virgin olive oil
- 1 bunch of parsley (about 1 cup, packed)
- 1/2 tsp salt
- 1/4 tsp freshly ground black pepper
- 2–3 tbsp freshly squeezed lemon juice
For the Peppers:
- 6 Long Hot Peppers
- pinch of salt and freshly ground pepper
- squeeze of fresh lemon juice
- 1 tbsp extra virgin olive oil
For the tacos:
- 4 flour tortillas
- drizzle of extra virgin olive oil
- chopped, fresh parsley for garnish
- Preheat your oven to 425°F and line a baking sheet with parchment paper.
- Place the peppers on the prepared sheet. Drizzle them with the olive oil and lemon juice and sprinkle them with salt and pepper.
- Roast them in the oven for 15-20 minutes, or until they start to char. Flip once halfway during the roasting process.
- Remove from the oven and allow to cool. Once cooled, slice them open and discard the seeds and veins – unless you like them hot! Slice the remaining peppers into thin strips.
- Prepare the hummus. Combine all the hummus ingredients into a blender or food processor and purée until smooth, scraping down the sides if necessary.
- Taste and adjust for seasoning (salt, pepper, lemon juice), if necessary.
- Remove the hummus from the blender.
- You can store the hummus (there will be extra!) in an air-tight container in the fridge for a week.
Assemble the tacos:
- If you’d like your tortillas warmed, heat a small sauté pan over the stovetop over medium-low heat. Toast the tortillas, one at a time for a minute or two on each side.
- Remove to a plate.
- Place about 3 tablespoons of the hummus on each tortilla. Layer some pepper strips on top of the hummus. Sprinkle on some extra fresh parsley, and an extra squeeze of lemon juice if desired.
- Serve immediately!
I would recommend removing the seeds and veins from the long hots should you choose to use that variety of pepper, unless you enjoy sweating while you eat. However, with seeds and veins removed – fantastic!
Keywords: tacos, vegetarian tacos, peppers, long hot peppers