Pita Quesadillas with Cilantro Hummus
I was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and easy lunch.
Pita Quesadillas with Cilantro Hummus
Vegetarian Times
Ingredients
- Hummus:
- 1/2 C cilantro leaves
- 2 cloves garlic, peeled (I used minced)
- 1-1/2 C cooked chickpeas (or 1 15oz can, rinsed and drained)
- 2 Tbs lime juice
- 2 Tbs olive oil
- Quesadillas:
- 4 7″ whole-wheat pitas, split crosswise
- 4 jarred roasted red peppers, drained and sliced into strips
- 1-1/2 C baby spinach leaves
- Optional: Vegan Gourmet Monterey Jack, shredded (I did little slices, but shredding it would have been better)
Directions
Preheat oven to 350. To make hummus: Process cilantro leaves and garlic in food processor until chopped. (I added the garlic later since it was already minced). Add the chickpeas, lime juice, oil, and 1/4 C water; puree 3 minutes, or until creamy.
To make the quesadillas: Place 4 pitas halves on baking sheet. Spread each with 1/2 C hummus. Top with peppers, spinach, cheese (if using) and remaining pita halves. Bake 10 mins, serve and enjoy!
Information
- Category
- Other, Main Dishes
