Pumpkin Hummus Quesadillas

Author: Jeanine Donofrio

Serves: 2

Ingredients

for the hummus: (this will make extra)

½ cup pumpkin puree*
1½ cups chickpeas, drained and rinsed
1 teaspoon ground cumin
1 teaspoon ground coriander
½ teaspoon cinnamon
¼ teaspoon garlic powder (or part of a small garlic clove)
Pinch of cayenne pepper
1 teaspoon salt (or to taste)
Freshly ground black pepper
Juice of ½ a lemon
2 tablespoons extra-virgin olive oil

for the quesadillas:

4 large tortillas
Handful of spinach or arugula
½ cup chickpeas
A few handfuls of grated jack cheese

simple guacamole:

½ avocado
Big squeeze of lemon
Pinch of chile flakes
Salt & pepper

Instructions

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.

Notes

*You can use canned pumpkin, fresh pumpkin, butternut squash or sweet potato mash. (Cook the pumpkin/squash/sweet potato until the flesh is soft. Let cool before blending into hummus).

Make these gluten-free by using gluten-free corn tortillas.

Make these vegan by subbing vegan cheese or omitting the cheese altogether.

Recipe by Love and Lemons at https://dailycove.info/pumpkin-hummus-quesadillas/%3C/div%3E%3Cdiv class=endeasyrecipe title=style002 style="display: none">3.4.3177