Pita Quesadillas with Cilantro Hummus
Serves 8; 30 minutes or fewer; Vegan
There is no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.
1/2 cup cilantro leaves (I like to tightly pack the cilantro in)
2 cloves of garlic, peeled
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 Tablespoons lime juice
2 Tablespoons olive oil
4 7-inch whole-wheat pitas, split crosswise
4 jarred roasted red bell peppers, drained and sliced into strips
1 1/2 cups baby spinach leaves
**I add crushed red pepper flakes to the quesadillas before putting them in the oven.
1. Preheat oven to 350 degrees F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil and 1/4 cup water; puree 3 minutes, or until creamy.
2. To make quesadillas: Place 4 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.
Per Serving (1/2 quesadilla): 193 cal.; 7 grams prot.; 5 grams total fat (1 gram sat. fat); 32 grams carb.; 0 mg chol.; 393 mg sod.; 6 grams fiber; 4 grams sugars
Found: Vegetarian Times