Middle East Tacos

Source: Diet for a Small Planet
Date tried: May 16, 2015
Yield: 10 tacos
Time needed: 45 minutes including 30 minutes resting time

The filling here is essentially a homemade hummus and once that has sat long enough for the flavours to blend, the meal is a cinch to put together. In fact, it’s a perfect occasion for letting folks make their own at the table. I used taco shells, but you can also use pita breads cut in half to hold the filling, or simply spread on crackers and serve beside the salad fixings.

Middle East Tacos

Middle East Tacos

Middle Eastern Tacos
3 cups well-cooked garbanzo beans, aka chick peas (1 cup uncooked) with reserved bean cooking liquid
1/2 cup ground toasted sesame seeds or 1/4 cup tahini
2 cloves garlic
2 Tbsp. lemon juice
3/4 tsp. ground coriander
salt to taste
1/2 tsp. ground cumin
1/4 to 1/2 tsp. cayenne pepper
10 pitas or wheat tortillas
Garnishes: shredded lettuce, chopped tomatoes, chopped cucumber, chopped onion
1 1/2 cups yogurt or grated cheese

Purée together the beans, sesame seeds, garlic, lemon juice, coriander, salt, cumin and cayenne pepper, adding bean cooking liquid (or water) if necessary to make blending easy.
Let stand at room temperature at least 30 minutes.
Meanwhile prepare your garnishes.

If using pita, cut each in half, fill pockets half-full of bean mixture. If you like, heat them in the oven, then add garnishes.

If using tortillas, fry the tortillas until soft but not crisp.

Let everyone add garnishes as they please.
Top with a scoop of yogurt or grated cheese.

Taco Salad

Source: : More-With-Less Cookbook
Date tried: November 3, 2012
Yield: 6 servings
Time needed: 15 minutes

Prior preparation needed
Cook kidney beans

This is a hearty main-dish salad Mexican style.  Frying up the tortillas at home is easy. I enjoyed this combination of flavours and textures very much.

 

Taco Salad

Taco Salad

Continue reading