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Mediterranean "Hum-adillas"

Recipe by:Timaree Hagenburger
The Nutrition Professor Cosumnes River College, Sacramento


  • 2 to 4 tbsp. hummus
    2 corn tortillas
    Timaree's Garlic Mushrooms (6 to 7 pieces)
    1 to 2 tbsp. chopped sun-dried tomatoes (softened in water if dry)
    1 scallion, white and green parts, chopped small
    2 large green or kalamata olives, small dice


Spread hummus on one side of each of the corn tortillas. Set one tortilla, hummus side up, in a preheated pan. Add mushrooms, sun-dried tomatoes, scallions and olives so they are well distributed. Top with other corn tortilla, hummus side down. Cook until bottom tortilla is golden brown, flip and cook until all ingredients are heated through and other tortilla browns. Slice into wedges and enjoy, being careful not to burn your mouth on the piping hot filling.

The Nutrition Professor's Prep Smart/Cook Smart Tips:

  • If you get in the habit of having all of these ingredients already chopped and ready to go from the refrigerator to the pan, this yummy meal can be ready in a flash.
  • We often use our griddles or have two pans going since everyone loves these.
  • Califonia Bountiful