INGREDIENTS
1 head romaine lettuce
1/2 cup beet hummus or plain hummus
1 cup halved cherry tomatoes
1/2 cup alfalfa sprouts
1 cup finely shredded carrots (I used my mandolin with the medium-tooth blade)
3/4 cup thinly sliced red cabbage
1 medium ripe avocado (cubed)
1 Tbsp hemp seeds (optional)
1/3 cup tahini (to keep this recipe raw, use raw untoasted tahini)
2 Tbsp lemon juice
1 Tbsp maple syrup
1 pinch sea salt (optional)
Water
INSTRUCTIONS
1. If making hummus, prepare first using either my 5-Minute Plain Hummus, or Roasted Beet Hummus.
2. Prepare sauce by adding tahini, lemon juice, maple syrup, and salt to a small mixing bowl and whisking to combine. Then add water 1 Tbsp (15 ml) at a time until a pourable dressing is formed. Taste and adjust flavor as needed, adding more salt for overall flavor, lemon for acidity, or maple syrup for sweetness. Transfer to a serving vessel or ramekin or set aside.
3. Arrange lettuce boats on a serving platter and begin filling with 1-2 Tbsp (15-30 g) hummus. Then top with tomatoes, sprouts, carrots, cabbage, avocado, and hemp seeds.
4. Either drizzle with tahini sauce or serve on the side. Best when fresh. Store leftover tacos in the refrigerator up to 3 days (be sure to add lemon or lime juice to avocado to help it from turning). Tahini sauce will keep for 4-5 days.
credit: minimalistbaker.com