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grilled hummus “quesadilla”
by Jackie Newgent | April 11, 2017 | 6 Comments
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!
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.
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
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.
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.
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.
*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.
Serving Size:1 quesadilla plus 1/2 rounded cup "salsa"