Spiced pumpkin hummus is a delicious vegan filling in these fall quesadillas! Load them with guacamole, greens & if not vegan, cheese! Weeknight-friendly.
Here’s my question for all of you pumpkin lovers out there – what do you do with your leftover pumpkin puree?
So many recipes (including my own) call for 1/2 cup of pumpkin puree. Whether I open a can or roast a whole pumpkin, I’m always left with leftover mash. It calls at me from the fridge saying “how about pumpkin cookies?” or “let’s make muffins.” But after consuming too many pancakes for the making of last week’s post, I wasn’t in the mood for anything sweet.
So I got this idea for pumpkin hummus… and I thought it would be great smushed in between tortillas with a little melty cheese. The nice part about these is that the hummus replaces the need for tons of cheese but still makes the quesadillas stick together.
I usually make quesadillas by piling more cheese on Jack’s and less on mine… which means I usually end up with wimpy flat tortilla wedges. But not this time! These are filling and creamy in the middle, and they’re especially tasty with a little slather of avocado on top.
Apologies in advance for another recipe with 1/2 cup of pumpkin puree – might I suggest pancakes with your leftovers if you haven’t made them already?
Pumpkin Hummus Quesadillas
- 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
- 4 large tortillas
- Handful of spinach or arugula
- ½ cup chickpeas
- A few handfuls of grated jack cheese
- ½ avocado
- Big squeeze of lemon
- Pinch of chile flakes
- Salt & pepper
- 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.
Make these gluten-free by using gluten-free corn tortillas.
Make these vegan by subbing vegan cheese or omitting the cheese altogether.