pumpkin hummus quesadillas
You can never have too many main course recipes, so give pumpkin hummus quesadillas a try. One portion of this dish contains around 19g of protein, 30g of fat, and a total of 653 calories. This gluten free and lacto ovo vegetarian recipe serves 2 and costs $2.18 per serving. This recipe is liked by 95 foodies and cooks. It is brought to you by Love & Lemons. It is a rather inexpensive recipe for fans of Mexican food. A mixture of ground cumin, juice of lemon, garlic powder, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 99%. This score is excellent. Pita Quesadillas with Cilantro Hummus, Mediterranean Quesadillas with Roasted Garlic Hummus, and The BEST Hummus : Pumpkin Hummus with Cinnamon “Sugar” Tortilla Chips {Whole Wheat, Low Fat, Vegetarian + Super Simple} are very similar to this recipe.
Servings: 2
Ingredients:
1/2 avocado
pinch of cayenne pepper
1.5 cup chickpeas, drained and rinsed
pinch of chile flakes
1/2 teaspoon cinnamon
1/4 teaspoon garlic powder (or part of a small garlic clove)
1 teaspoon ground coriander
1 teaspoon ground cumin
3 handfuls of grated jack cheese
juice of 1/2 a lemon
big tablespoon of lemon
2 tablespoons olive oil
freshly ground pepper
1/2 cup pumpkin puree*
1 teaspoon salt (or to taste)
salt & pepper
handful of spinach or arugula
4 large tortillas
Equipment:
food processor
frying pan
Cooking instruction summary:
Make the hummus by pulsing the pumpkin puree, chickpeas, garlic, spices, salt and pepper in a food processor. Add the lemon and olive oil and puree until smooth. Taste and adjust seasonings.Assemble 2 tortillas with a big scoop of hummus, a few chickpeas, a few greens and sprinkle of grated cheese. Place 2 remaining tortillas on top.Heat a medium skillet to medium heat. Brush the pan with a little bit of oil and cook each quesadilla for few minutes per side or until the tortillas are golden brown and the cheese is melted.Meanwhile, use the back of a fork to mash together the avocado, lemon, chile flakes, salt and pepper.Slice quesadillas into 4 wedges each and serve with simple guacamole. Store extra hummus in the fridge for a few days and slather on sandwiches or eat with chips or toasted pita.
Step by step:
1. Make the hummus by pulsing the pumpkin puree, chickpeas, garlic, spices, salt and pepper in a food processor.
2. Add the lemon and olive oil and puree until smooth. Taste and adjust seasonings.Assemble 2 tortillas with a big scoop of hummus, a few chickpeas, a few greens and sprinkle of grated cheese.
3. Place 2 remaining tortillas on top.
4. Heat a medium skillet to medium heat.
5. Brush the pan with a little bit of oil and cook each quesadilla for few minutes per side or until the tortillas are golden brown and the cheese is melted.Meanwhile, use the back of a fork to mash together the avocado, lemon, chile flakes, salt and pepper.Slice quesadillas into 4 wedges each and serve with simple guacamole. Store extra hummus in the fridge for a few days and slather on sandwiches or eat with chips or toasted pita.
Nutrition Information:
covered percent of daily need
