A grilled hummus “quesadilla?” Yep! It’s like a cheese quesadilla, but way more intriguing … and better for you! It’s easy to make, too. You simply fill whole grain tortillas with deli-prepared or homemade hummus, fold, and grill on a grill pan. Though, you can make it on an outdoor grill for a cookout, if you prefer. The colorful topping adds bonus intrigue.

I spied some wrinkly grape tomatoes on my kitchen counter, a struggling mint plant on my balcony, and a slightly wilted scallion and two lonely lemon wedges in my fridge. So, I created this Mediterranean salsa! Seriously, it tastes way, way, way better than I’m making this sound. I just always look for ways to prevent food waste. Often it results in interesting fixes like this. Try it! It’s a perfect pick for Meatless Monday and Earth Month. It’s 100% plant-based. And it’s super tasty!

Why it’s better for you than a traditional cheese quesadilla? Fiber! Plenty of it!

grilled hummus “quesadilla”

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• Author: Jackie Newgent
• Yield: 2 servings 1x
• Diet: Vegan

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Description

A grilled hummus quesadilla is just like a cheese quesadilla, but way more intriguing … and better for you! The fresh Mediterranean-style salsa on top is easy to fix and delightful.

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Ingredients

Units USM Scale 1x2x3x

• 1 cup thinly-sliced grape tomatoes
• 1 scallion, greens and white parts, thinly sliced on diagonal
• 2 tablespoons chopped fresh mint
• 1/8 teaspoon sea salt
• 2 lemon wedges
• 2 teaspoons extra-virgin olive oil (divided)
• 2 (8-inch) whole grain tortillas
• 1 cup classic hummus, homemade or store-bought, chilled*
• 1/8 teaspoon sumac or cayenne pepper

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Instructions

1. In a medium bowl, gently stir together the tomatoes, scallion, mint, salt, a squeeze from each lemon wedge, and 1 teaspoon of the olive oil. Set aside.
2. Preheat a grill-pan (or outdoor grill) over medium-high. Lightly brush 1 side of each tortilla with the remaining 1 teaspoon oil. Flip over each tortilla, top with the hummus, sprinkle with the sumac, and gently fold. Pan-grill quesadillas until grill marks form, about 3 minutes on the first side, gently flip over, and pan-grill about 2 minutes.
3. Transfer quesadillas to luncheon plates. Stain excess liquid from the salsa-like mixture, then arrange mixture on the quesadillas. Enjoy with a fork and knife. And plop the peels from the 2 lemon wedges into your beverage.

Notes

*Hint: To cut down on sodium, make your own hummus using no-salt-added chickpeas and adding salt based on your needs. To try my homemade Classic Hummus, click HERE.

• Category: Main Dish
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1 quesadilla plus 1/2 rounded cup "salsa"
• Calories: 380
• Sugar: 4g includes 0g added sugars
• Sodium: 930mg*
• Fat: 19g
• Saturated Fat: 3.5g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 12g
• Protein: 14g
• Cholesterol: 0mg

The “Before” Version

Inspired by classic cheese quesadillas

Per serving: 557 calories, 38g total fat, 21g saturated fat, 1g trans fat, 100mg cholesterol., 1133mg sodium, 35g total carbohydrate, 2g dietary fiber, 3.4g sugars, 20g protein

Tasteover Tips

• Filling a tortilla with hummus instead of cheese creates worldly intrigue
• Pan-grilling instead of sautéing a quesadilla boosts eye appeal and provides smoky flair
• Generously topping a quesadilla with a fresh tomato salsa heightens enticement while punching up veggie intake
• Creatively using ingredients that are about to go to waste doesn’t just help to prevent food waste, they can be transformed into exciting meals

For other versions of quesadillas, try my black bean and cheese quesadilla with mango-tequila pico de gallo (see recipe HERE) or sharp cheddar quesadilla with apple salsa (see recipe HERE).Save

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