Instructions

• Preheat the oven to 425°F. Lightly spray a baking sheet with nonstick cooking spray and set it aside.
• Open the 10 oz container of hummus and transfer the hummus to a medium mixing bowl.
• Add 3 tbsp tomato paste and 1/2 tsp each of garlic powder, dried basil, dried oregano, and dried parsley to the hummus.
• Stir the hummus mixture until the tomato paste and spices are fully combined and smooth.
• Stack the 12 small flour tortillas and microwave them for about 30 seconds so they become pliable.
• Place one warmed tortilla on a flat surface. Spread about 1 tablespoon of the hummus mixture in a line down the center of the tortilla.
• Sprinkle a portion of the 4 oz shredded mozzarella over the hummus line, then add a portion of the 1 cup mini pepperoni on top. (Divide the cheese and pepperoni evenly among the 12 tortillas.)
• Roll the tortilla tightly around the fillings and place it seam-side down on the prepared baking sheet. Repeat steps 6–8 with the remaining tortillas and fillings.
• Lightly spray the tops and sides of the rolled tortillas with cooking spray.
• Bake in the preheated oven for 12–14 minutes, or until the tortillas are golden brown.
• Remove from the oven and let the taquitos cool slightly before serving.