Ingredients
• 6 small wheat or corn tortillas (6-inch/15cm)
• Baby spinach, rinsed.
• Red cabbage, sliced into fine stripes.
• Radishes, sliced into (semi-) circles.
• To serve: lime, quartered
Green hummus
• ½ cup hummus (homemade or store-bought)
• ¼ cup tightly packed baby spinach leaves
• Pumpkin seed oil salsa
• 4 tablespoons (60 g) plain yogurt of your choice
• 2 teaspoons pumpkin seed oil
• Salt to taste
• Curried chickpeas
• 15-oz can chickpeas, drained and rinsed
• 2 teaspoons mild yellow curry powder of your choice
• Salt to taste
• 1 tablespoon oil
• If needed: 1-2 tablespoons water.
Instructions
Green hummus
• Blend spinach leaves with hummus until smooth and blended well.
• Curried chickpeas
• Add chickpeas, curry powder, and salt to a pan with 1 tablespoon oil and heat over medium heat for 1-2 minutes, stirring constantly. If chickpeas get dry, add 1 or 2 tablespoons water. For reheating, proceed likewise.
Pumpkin seed salsa
• In a small bowl or mug, mix yoghurt, pumpkin seed oil, and salt until well combined.
• Heat tortillas in a skillet without oil. For heating many tortillas at once, wrap all of them in tin foil and put them in a 350°F oven until warm, about 10-15 minutes.
• Assemble the tacos: Spread some spinach hummus onto each tortilla. Top with fresh spinach leaves, curried chickpeas, red cabbage slices, and radishes. Drizzle with pumpkin seed salsa. Sprinkle with lime juice if you like. Enjoy!
