Chipotle Hummus And Roasted Vegetable Tacos

Ingredients

• For the roasted vegetables:
• 1 1/2 cups frozen pearl onions or 2 medium onions, chopped
• 2 large zucchini, chopped
• 2 red peppers, chopped
• 2 tbsp extra virgin olive oil
• 1 tsp dry oregano
• 1/2 tsp salt
• For the chipotle hummus:
• 1-15 ounce can chickpeas, rinsed and drained
• 1/3 cup tahini
• 1/4 cup plus 2 tbsp water
• 1/4 cup lime juice
• 1 1/2 canned chipotle en adobo, diced
• 1 tbsp extra virgin olive oil
• 1/4 tsp salt
• 6 tortillas (here we used low carb tortillas, but choose your favorite kind)
• Optional toppings: diced avocado, chopped cilantro, corn salsa

Instructions

1. 1

   Preheat the oven to 400F. Line a large baking sheet with parchment paper

2. 2

   Place the onions, zucchini, red pepper, olive oil, oregano and salt in a large bowl and toss well. Transfer to the lined baking sheet and bake for 35 minutes (bake for longer if you like your vegetables more tender)

3. 3

   In the meantime, prepare the hummus. Place all the ingredients in a food processor and process until creamy. Refrigerate until ready to use

4. 4

   To assemble the tacos, spread hummus on each tortilla and top with vegetables,