by Beatrice


(for 4 people)


  • 4 Corn tortillas
  • 280g of Amìo’s dried chickpeas
  • 4 spoons of tahini
  • 2 cloves of garlic
  • 2 spoons of lemon juice
  • 10 cherry tomatoes
  • 12 shrimps
  • 1 hot pepper
  • 1 avocado
  • 4 radishes
  • 1 plain yogurt
  • ½ cucumber
  • 200g of mixed green and red cabbage
  • 1 lime
  • Salt and pepper q.s.
  • Extra virgin olive oil
  • Vinegar
  • Fresh parsley


  1. The night before the preparation, soak the chickpeas in cold water for 12 hours, then rinse them under tap water and put them in a pot with about ½ liter of water for every 100g of product, bring to the boil before covering, then simmer for 55/60 minutes, salting at the end only, with a teaspoon of rock salt.
  2. Prepare the hummus by putting the boiled chickpeas into a mixer (put some of them aside to decorate the tacos), the garlic cloves, 1 pinch of salt, 2 spoons of lemon juice and 4 spoons of extra virgin olive oil, start to blend, adding a little bit of water at a time until you get a creamy consistency. Put aside.
  3. Thinly cut the green and the red cabbage, then dress it with salt, pepper, oil and vinegar.
  4. Cut the avocado in half, peel it, cut it in slices and moisten them with some lime or lemon juice, not to let them turn black. Cut the radishes in thin slices and the tomatoes in half.
  5. Take the yogurt and flavor it with a pinch of salt, a little bit of oil, some thinly chopped hot pepper to taste and half a grated cucumber.
  6. In a pan, heat a spoon of extra virgin olive oil up and quickly cook the shrimps with open flame, just a few seconds for each side.
  7. Compose the tacos by spreading the hummus on the tortillas, then adding the sliced avocado, the radishes, tomatoes, the cabbage salad, the shrimps, some fresh parsley, a few chickpeas, a little bit of lime juice and some cucumber yogurt flakes.

These huge chickpeas, with their intense flavor, did inspire me in the creation of this tasty and colorful recipe.

The chickpea hummus constitutes a delicious and creamy base, which perfectly fits with the cooked shrimps in the simplest possible way, not to alter its taste.

Many fresh vegetables complete and enhance these Tacos, by making them perfect for a fingerfood-themed night, which I think is the only way to fully taste this kind of recipes. Take some friends, some good cold beer, prepare these tacos and then you’ll get the perfect night!

Beatrice, Italian with a French heart, author of the blog Crème de Cassis, I write about food and I take pictures of it.

Vegetarian for ages, a sweet tooth through and through, I talk about meat-free recipes, getting my inspiration from ingredients and gastronomic cultures.
As a good vegetarian, legumes are at the base of my diet, I love to cook them, eat them, and show their full potential.
When I'm not in the kitchen or behind the camera I'm a mother and educator, trying to combine passion and work to the fullest.