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Grilled Hummus Quesadillas [Vegan]

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Want a healthier take on a quesadilla? Give these grilled hummus quesadillas a try! Creamy hummus sprinkled with sumac is grilled to perfection and then topped with sliced grape tomatoes, scallions, and fresh herbs. Yum!

Grilled Hummus Quesadillas [Vegan]




  • 1 cup thinly-sliced grape tomatoes
  • 1 scallion, green 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, well chilled
  • 1/8 teaspoon sumac or cayenne pepper


  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 one 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. Strain 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.


Make your own hummus to cut down on added salt.





Jackie Newgent is a classically-trained chef, registered dietitian nutritionist, media personality, and author of several cookbooks, including the award-winning The All‐Natural Diabetes Cookbook. She’s a healthy cooking instructor at the Institute of Culinary Education and freelance recipe developer for Rachael Ray Every Day, Livestrong.com, and Fitbit.com. She’s made professional guest appearances on dozens of television news shows, including Good Morning America. Jackie blogs at Tasteovers by Jackie. She resides in Williamsburg, Brooklyn.



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