Tasty Tuesday: Vegan Hummus Nachos, Inspired by the Seabirds Truck

This past Saturday, Yo Soy Liz and I were lucky to attend the Los Angeles Vegan Beer Fest at the Roxy, courtesy of the good people at Tony’s Darts Away and QuarryGirl. It was absolutely #1 on my list of “Best Beer Festivals of All Time,” and probably around #26 or #27 on my list of “Best Days of All Time.”

Besides all the great brew, there was tons of delicious vegan food to choose from: Doomie’s and Frankenstand, plus tasty truck fare from Seabirds, Mandoline Grill, Fresh Fries, and the Halla Truck.  My favorite treat that day was by far the jalapeno poppers from Doomies, with the hummus nachos from Seabirds coming in a close second.

Because I have no desire to do my own deep frying, I decided to recreate Seabirds’ hummus nachos as best I could.  This is a tasty recipe to have on handy if you don’t live anywhere near the O.C., which is where the Seabirds truck typically hangs out.  I love Seabirds, but the O.C. is not my favorite place in the whole wide world.  So until they venture up to L.A. more often, here you have it: hummus nachos right in your kitchen!

Vegan Hummus Nachos

Ingredients

– 1 wheat pita, sliced and separated

– sea salt

– extra virgin olive oil spray

– 1 green bell pepper, thinly sliced

– a dash of extra virgin olive oil

– 3 Tbsp hummus

– 1 Tbsp unsweetened almond milk

– 1/2 tsp nutritional yeast

– 2 Tbsp pico de gallo

– a few sliced pickled jalapenos

–  1 Tbsp cilantro, chopped

– dash of lime juice

Directions

Here is a tip: never buy pita chips because they are the easiest thing in the world to make, and the homemade version is loads cheaper and tastier than store-bought.  Here’s what you do: slice and separate a wheat pita and lay the pieces on a foil-covered cooking tray.  Spritz with cooking spray and sprinkle with salt.  Cook in a preheated 400 degree oven for about 7-9 minutes, until crispy.

In a pan, saute sliced bell pepper in a little olive oil for about 608 minutes, and set aside.

Mix hummus with almond milk and a dash of nutritional yeast (the yeast is not super important– I just like the little cheesy kick it provides).

Remove pita chips from the oven.  Arrange evenly on a plate, and pour hummus sauce over the chips, topping with peppers, pico, jalapenos, and cilantro.  Squeeze a tiny splash of lime juice over everything and CHOW DOWN.

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1 Response so far »

  1. 1

    yosoyblog said,

    yummmbo! nice pic too!


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