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.


vegan, dairy-free, gluten-free (optional)

Recipe by Jentry Lee Hull

Yields 2 quesadillas*


4 (8-10”, medium-sized) tortillas (use whole wheat or gluten-free)

4-6 Tbsp Hummus (recipe here, or store-bought)



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.


*Double or triple the recipe for more to enjoy!



vegan, dairy-free, gluten-free

Recipe by Jentry Lee Hull

Yields 12 servings 



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



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.



vegan, dairy-free, gluten-free 

Recipe by Jentry Lee Hull

Yields 4 servings


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


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.