This delicious dish makes for a great, filling snack or a nice, light meal. Your choice. Either way it’s a win!
Click here Hummus Quesadilla for the full printable recipe with nutrition facts.
HUMMUS QUESADILLA
vegan, dairy-free, gluten-free (optional)
Recipe by Jentry Lee Hull
Yields 2 quesadillas*
INGREDIENTS
4 (8-10”, medium-sized) tortillas (use whole wheat or gluten-free)
4-6 Tbsp Hummus (recipe here, or store-bought)
METHOD
Spread 2-3 Tbsp. across tortilla of choice nearly to the edges (leave about 1/4 in of space).
Place other tortilla on top and gently press down to seal the deal.
In a large skillet over low-medium heat, heat quesadilla for 2 minutes (or until golden brown) and flip to the other side, using a spatula. Cook for another 2 minutes.
Remove from heat, let sit for 1 minute before cutting into 8 even triangles.
Repeat with second quesadilla.
Serve with Dill and Mint Tzatziki drizzle sauce and Avocado Carrot Relish.
NOTES
*Double or triple the recipe for more to enjoy!
DILL + MINT TZATZIKI DRIZZLE SAUCE
vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Yields 12 servings
INGREDIENTS
1 cup plain unsweetened plant yogurt (I used SO Delicious Coconut Yogurt)
1/2 cup plain unsalted cashews, soaked for 10 min. In boiling water and drained
1/2 cucumber
1/3 cup fresh dill
6 mint leaves
2 cloves garlic
1/2 tsp pink Himalayan Salt
1/4 tsp paprika
METHOD
In a high-speed blender or food processor, combine all ingredients and blend until smooth.
Adjust seasonings to taste.
Keep in an airtight container in the fridge for up to 1 week.
AVOCADO CARROT RELISH
vegan, dairy-free, gluten-free
Recipe by Jentry Lee Hull
Yields 4 servings
INGREDIENTS
2 medium sized carrots, peeled and diced
1 ripe avocado, pitted and diced
1/4 cup chickpeas
1/8 cup red onion, diced
Juice from 1/2 lemon
1/8 tsp Pink Himalayan Salt
1/4 cup fresh dill, minced
2 or so mint leaves, chiffonade and minced
METHOD
Gently stir all ingredients in a small mixing bowl, adjust seasoning to taste and enjoy with hummus quesadillas or as a dip.
Keep leftovers in the fridge for up to 5 days.