Warm hummus is something I truly enjoy. I put it on pizza regularly ( see my Mediterranean Hummus Pizza Recipe !) Something about warm hummus just makes a winter meal comforting. This was going to be a little different, but my kids will eat anything with hummus, so, I ran with the idea.
These were a hit. I would like to offer 1 tip if you are preparing these for a family meal: prep them all ahead of time and turn you oven on to warm. As you grill them, put them on a cookie sheet in the oven to stay warm. Once they are all cooked, then slice them with a pizza cutter to serve. I did not give exact portions on this recipe, because it is easily adjusted for 1 or 10 people.
Looking for more great lunch ideas? Try Chipolte Mac-n-Cheeze with Smokey Lentils , Harvest Vegetable Soup & Grilled Cheeze , Lemon & Garlic Pasta with Tempeh, Spicy Black Eyed pea Salad, Vegan Caribbean Burrito, & top it off with my Orange Creamsicle Cupcakes
1 container of Hummus ( I used spinach and artichoke flavor, but any flavor is fine)
coconut or olive oil
1 small onion, sliced
1 small red pepper, sliced
1 cup Swiss chard or spinach
kalamata olives (or olives of your choice)
1/4 cup sun dried tomatoes
1- 2 Tbsp. nutritional yeast
Earth balance Vegan butter
4 large tortillas of your choice
Heat up your sandwich press or use an indoor grill ( like a Foreman grill)**.
Saute all your veggies in oil until tender.
Butter the tortillas on one side.
Spread hummus on the opposite side of tortillas.
Top hummus with veggies and sprinkle with nutritional yeast.
Fold tortilla in half and grill until golden brown.
We served them with some fresh kiwi.
* This recipe can easily be adjusted. If you want to add tempeh, Gardein Chick'n stripes or Beefless stripes, other veggies, beans, avocado, it all works!
** These can be baked if you prefer. Just heat oven to 450 and bake until golden brown on a cookie sheet.