1 15oz can chickpeas, rinsed and drained
1 medium beet, peeled, and quartered
1 clove garlic
2 Tbs almond butter
3 Tbs fresh lemon juice
¼ cup avocado oil
¾ tsp pink himalayan salt
2 yellow squash, cut longways
2 zucchini, cut longways
8 slices of gluten free bread
- In a food processor or high-speed blender, combine first 7 ingredients. Process on high until smooth, stopping to scrape down sides as needed. Transfer to small bowl and set aside.
- Grill squash and zucchini until cooked (may add more oil to the squash if you wish). Toast bread on grill topped for additional crunch. Spread hummus onto one slice of bread. Top with squash, zucchini, cilantro, and final top slice of bread.
Nutritional Facts: per serving (2 tacos)
235 cal; 8g total fat (<1g sat fat); 36g carb; 372mg sod; 5g fiber; 7g protein; 9g sugars