Quick and easy dinner recipe idea with household staples and leftovers: full of veggies and greens, gluten free, dairy free, and nut free and vegan Artichoke Hummus Tacos with Carrot Top Pesto
Creativity is born from constraint, or at least that’s how the saying goes. And there’s some great proof of it with a simple google search.
My empty fridge and utter laziness served as my restraints this week. It was one of those weeks where you just need to recover and relax. My body was yelling for some time at home: sitting, reading, taking a bath each night.
It did not want to grocery shop. I physically couldn’t make myself go.
You’ve been there, right?
It’s the kind of week where the dishwasher stays unemptied, the sink piles up with dishes, and you make food out of whatever’s in the fridge because it’s easier than leaving the house for shopping or dining.
Leaving the house for a walk or to watch the neighbor’s dog? Totally fine.
Not so much. It’s like my legs turned to 100 lb dumbbells that couldn’t be lifted.
So… I used what I had on hand
And what I had was:
- Marinated artichoke hearts
- Hope hummus
- Leftover carrot top pesto from these roasted carrots I made last weekend
- Some homemade tomato salsa from the Roost Farms CSA, and
- corn tortillas
Of course, I had some other things, but these things took the littlest amount of effort to put together and actually sounded good. And I lucked out. The tacos were bomb!
Luckily, I tend to buy things on the healthier side of the spectrum and keep my house stocked with good basics… just for this kind of situation.
Making the Hummus Artichoke Tacos
Constructing the tacos is pretty easy. You warm the tortillas on a skillet and then layer all the goodies on top.
The tortillas warm on a skillet on medium-high heat and take 3-5 minutes (aka forever).
While they are heating up, get the other stuff out of the fridge and get your plates. It will distract you and give you the patience to let the tortillas finish warming the right way, which is slowly on medium heat instead of toasting on high heat.
This keeps them soft.
Don’t rush them!
Once warmed, place the tortillas on your plate. Spoon the hummus on and spread in a line across the center of the tortilla, making a base for the other goodness. Make a line of carrot top pesto right next to the hummus.
Drizzle a spoonful of salsa across the top of the hummus. Top with two artichoke hearts. Garnish with cilantro.
And now you have super quick tacos, that are vegan, full of fresh vegetables, using parts of the plants that some might throw away, and diverse in micronutrients. I’ll call that a success over laziness.
Vegan Artichoke Hummus Tacos with Carrot Top Pesto Recipe
This is a quick and easy vegan dinner recipe idea with household staples and leftovers: full of veggies and greens. The point is to use what’s on hand to make these easily.
You may not have homemade salsa, but if you have fresh tomatoes and onions you can whip up some pico de gallo. Or, use a jar of salsa you have on hand.
Any bean dip will work instead of hummus. Just parsley would work to replace cilantro.
For the carrot top pesto, if you don’t have carrot tops you can use other greens, like kale or arugula in the recipe. Or, if you have a different kind of pesto leftover, sub that.
Carrot Top Pesto
The pesto is an easy blender mix of greens and flavors. Just take all of the ingredients and blend them until smooth.
- carrots, fresh with greens still attached, washed
- ginger, 1 inch, peeled
- olive oil, extra virgin, 1/2 tbsp + 1 drizzle
- H2O, 2 tbsp
- peanuts, 3 tbsp
Want to use a the carrot top pesto in another way? Try Roasted Carrots with Carrot Top Pesto.
Vegan Artichoke Hummus Tacos with Carrot Top Pesto
Quick and easy vegan dinner recipe idea with household staples and leftovers: full of veggies and greens, gluten free, dairy free, and nut free Artichoke Hummus Tacos with Carrot Top Pesto
- 4 corn tortillas
- 8 artichoke heart quarters
- 4 tsp hummus
- 4 tsp salsa
carrot top pesto
- 1 handful carrot tops
- 1 inch fresh ginger
- 2 tbsp coconut milk
- 1 pinch salt
Blend all the ingredients for carrot top pesto in a blender or food processor until evenly combined. Add water as needed.
Warm tortillas on a skillet on medium heat for 3-4 minutes or until warm and toasty
Spoon hummus in a line on each tortilla. Top with a spoonful of salsa and carrot top pesto.
Serve and enjoy!