Raw Vegan Tacos + DIY Curry Hummus

reading time: ca. 2 min

Preparation time: 10 mins
Main ingredients: lettuce, corn, cucumber, tomato
difficulty level: easy
serves: 1
suitable for: vegan, lactose-free, gluten-free, nut-free, raw, paleo, and delicious "even so"

Even though i ate raw vegan for a year or so, i had never tried to make or eat raw vegan tacos! But that has changed. They have become my most recent obsession, i think... oh well.

I especially love this high raw version because everything on your plate is fresh and savory (raw vegan meals tend to consist of fruit mainly because they are high in calories and satisfy your hunger faster), there is lots of chewing and lots of messy fingerfood munching. The best thing is: I'll feel full and light at the same time, which is always ideal because you can eat as much as you want without really overeating. Or have you ever overeaten on lettuce and tomatoes...?

To be fair though, it has to be noted that my version is not actually 100% raw since i am using cooked kidney beans and canned corn in this recipe - For the ultimate "raw" vegan version, omit the kidney beans (use nuts or tofu instead), and use fresh corn instead of canned. Instead of the hummus, slice up an avocado and add that to your taco wrap!


4 leaves of Romaine lettuce
1 can of kidney beans, drained (255g)
1 can of sweet corn, drained (285g)
2 medium tomatoes or 1 red bell pepper
1/4 cucumber
1/2 ripe mango or some papaya (optional)

Toppings (optional)
Freshly ground black pepper
Freshly ground cilantro
Crushed almonds or peanuts
Crema di balsamico
Curry Hummus (see below)


Select 4 large pretty lettuce leaves and rinse. These will be our taco shells. Set aside on a plate.

Drain and rinse all preserved ingredients (i do that to get rid of the salt they were soaked in), i use a sieve for that.

If you would like to put some hummus onto your tacos, prepare your hummus first!

Chop your fresh fruits and veggies and mix in a medium bowl, toss to combine. Let this sit for a while, about 15 minutes, stirring here and there. Check the mixture for seasoning, stir and set aside. This will be some kind of salsa. Layer that into your lettuce leaves: in my case cucumber, tomato, mango to add a little sweetness, kidney beans and sweet corn kernels. You could add some onion, cilantro, scallions, avocado, lime juice, or whatever floats your boat. 

I also chopped some nuts (almonds and peanuts), you could also process them into a chunky mixture with spices and perhaps some smoked tofu if you felt like it. Or drizzle on a cashew sour cream or soy yogurt with herbs and spices.

To be honest, the (garlic-breath-free!) hummus was the best part of this whole taco mess! Perhaps it's because i do love me some curry - anyway, it was super savory and satisfying. And you don't have to worry about speaking or laughing too intensely without knocking everyone around you off their feet with your garlic breath - because there's barely any in it!

Now grab a wrap and sink your teeth into it!
Also, keep a towel next to you because this might get messy :) Enjoy!


Preparation time: 5 mins (+ 12 hours soaking time + 1 hour cooking time)
Main ingredients: chickpeas, curry, olive oil
difficulty level: easy-moderate
serves: 2-3
suitable for: vegan, lactose-free, gluten-free, nut-free, and delicious "even so"

12 hours soaking time PLUS 1 hour cooking time, are you crazy?! Yes, that is the time that i actually spent on making this tasty hummus recipe. BUT you don't actually have to do anything during all these hours, since you just fill the chickpeas along with 3x the amount of water into a container, and leave it there to soak for 12 hours (i recommend overnight). And you could also skip this entire procedure to save time, and just go for canned chickpeas (1 or 2 cans) instead.


250g dry chickpeas (OR canned chickpeas)
1 small tbsp Yellow Curry Paste (Cock brand) *
1 garlic clove (optional) - i don't add any garlic to this because the curry paste already contains some
juice of half a lime
olive or sunflower oil, to taste
salt & pepper, to taste (optional)

* instead of using a curry paste, use curry powder and 1 garlic clove instead. Perhaps add some more spices such as turmeric, paprika powder etc. I've made this hummus with curry powder a couple of times too, and it tastes very good as well! Although the curry paste does taste a bit better. 


After soaking your uncooked chickpeas for 12 hours, cook them for about 45-60 minutes. Once they have cooled down (or if using canned, drained chickpeas), blend them using a food processor or a blender or - as i did - an immersion blender. Add the remaining ingredients and blend thoroughly. If the hummus is still too thick, add more oil and/or lemon juice. 

That's it! Tastes great as a dip for vegetables, spread on bread or rice cakes, or with rice. Mine lasted me for three meals! Store in the refrigerator.

Another recipe you might like:

Classic Garlic Chickpea Hummus