Print
A large, thick piece of toasted sourdough is topped with hummus, walnut taco crumbles, a fried egg, pico de gallo, and pickled red onions.

Taco Inspired Hummus Toast

  • Author: This Mess is Ours
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Toasted
  • Cuisine: Breakfast

Description

While we all love the walnut taco “meat” in this recipe sprinkled on hummus toast, we also really love it on salads, in wraps, and on nachos.


Scale

Ingredients

For the Walnut Taco “Meat” 

1/2 cup raw walnuts
1/4 cup raw cashews
1/4 cup blanched slivered almonds
1/4 cup sun-dried tomatoes, soaked in hot water for 30 minutes, drained and roughly chopped
1/4 cup sun-dried peppers, soaked in hot water for 30 minutes, drained and roughly chopped
1 tablespoon olive oil
1 1/2 teaspoons ground cumin
1/4 teaspoon smoked paprika
1/4 teaspoon dried oregano leaves, not crushed
1/8 teaspoon onion powder
1/8 teaspoon garlic powder
2 teaspoons Tamari or soy sauce
1/8 teaspoon coarse kosher salt
1 tablespoon chopped fresh cilantro

For the Taco Inspired Hummus Toast

4 thick slices bread of choice, toasted
1/2 cup taco hummus
1/4 cup prepared walnut taco “meat”
4 eggs, cooked to your liking, I prefer fried but scrambled works great too
optional garnishes: pickled onions, pico de gallo, cilantro

Instructions

For the Walnut Taco “Meat” 

Place the walnuts, cashews, and almonds unto the bowl of a food processor fitted with the “S” blade. Pulse until the nuts are broken down into small pieces. 

Add the remaining ingredients to the food processor with the nuts and continue to pulse until the tomatoes and peppers are broken down and the mixture resembles ground meat. 

Store in an airtight container in the refrigerator for up to a week or freeze for up to 3 months. If using from a frozen state, simply slice off pieces of the taco “meat” with a sharp knife to use in dishes. 

To assemble the Taco Inspired Hummus Toast

Spread approximately 2 tablespoons of taco hummus onto each slice of toast. Sprinkle each of the toasts with 1/4 of the taco “meat”, top each with an egg cooked to your liking and garnish with desired toppings. Serve immediately. 


Notes

The walnut taco “meat” recipe will make more than you need. This particular recipe makes approximately 1 1/2 cups. Store and unused taco “meat” in the refrigerator or freezer.

The cook time is the approximate amount of time it takes to toast the bread and cook the eggs.

To make pickled onions || Place 1 cup very thin onion slices in a glass or non-reactive, storage container with a lid that fits very tight. Add3/4 cup freshly squeezed lime juice to the container, cover and shake well to make sure that all of the onions are coated. Allow to sit and pickle at room temperature for 15 – 20 minutes. These pickles can be made up to 2 days in advance and stored in the fridge in an airtight container.

Keywords: hummus, toast, hummus toast