Pita Quesadillas with Cilantro Hummus




Vegetarian Times
There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa. I did load up on the spinach and the red peppers so my kids would get more vegetables! This recipe for perfect for us because my husband cannot eat the regular hummus as it has Tahini and he has an allergic reactions to anything with sesame in it :(


Serves 8

HUMMUS
1/2 cup cilantro leaves
2 cloves garlic, peeled
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 Tbs. lime juice
2 Tbs. olive oil


QUESADILLAS
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


Directions
1. Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 1/4 cup water; purée 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.


Nutritional Information


Per 1/2 quesadilla: Calories: 193, Protein: 7g, Total fat: 5g, Saturated fat: 1g, Carbs: 32g, Cholesterol: mg, Sodium: 393mg, Fiber: 6g, Sugars: 4g


Yummy! Quick! Healthy!

Until next time ...
XOXO

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