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.
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.
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