Pumpkin Hummus Quesadillas

Spiced pumpkin hummus is a delicious vegan filling in these fall quesadillas! Load them with guacamole, greens & if not vegan, cheese! Weeknight-friendly.

Pumpkin Hummus Quesadillas

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.

Pumpkin Hummus Quesadillas

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.

Pumpkin Hummus Quesadillas

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?


5.0 from 1 reviews
Pumpkin Hummus Quesadillas
 
Author:
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
  1. 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.
  2. 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.
  3. 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.
  4. Meanwhile, use the back of a fork to mash together the avocado, lemon, chile flakes, salt and pepper.
  5. Slice quesadillas into 4 wedges each and serve with simple guacamole.
  6. 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.

 

39 comments

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Rate this recipe (after making it):  

  1. I used some leftover pumpkin puree as the “sauce” for a pizza the other day, then topped with gouda cheese; it was a great combo and a slightly different, exciting way to use pumpkin.

  2. Baby June
    10.27.2014

    OMG those look amazing! I’ve made pumpkin hummus before and it is fabulous, of course it would be delicious in a quesadilla! 😀

  3. Totally. I think quesadillas are a great way to use up leftover puree. Those colors are so pretty! I run into the same problem myself, using the extras in soups and risotto. If I’m feeling really organized (questionable…) I will freeze the rest in ice cube trays.

  4. I love pairing pumpkin with Mexican spices of cumin and coriander! It’s so inviting and I agree sometimes you just need a break from pumpkin muffins and cookies (but not for long 🙂 ) Thanks for sharing!

  5. I keep ladling pumpkin puree into lattes… And I actually freeze a bunch! But that being said, just this week I was left with a cup of pumpkin puree from recipe development, and I devised a taco recipe that would incorporate the puree in much the same way as you used here, which I’ll be posting this Friday. At the end of the day, this is a great and creative way to use up pumpkin!

  6. Hummus is one of my absolutely favorite things to eat and I try and make everything into some sort of hummus, so pumpkin hummus is now my next to try. Yum.

  7. wow, what a creative way to use leftover pumpkin! It’s true all pumpkin recipes are usually sweet, so it’s nice to see something savory! Last night we actually put some pumpkin puree in our crescent rolls and then baked them, it was delicious!

  8. Now this is a great idea for leftover pumpkin. In the midst of so many baked goods this time of the year, I appreciate the savory spin using pumpkin.

  9. What a perfect quesadilla. Pumpkin hummus sounds delish, especially with cheese and chickpeas! Love it!

  10. What a great way to use the leftover pumpkin! I am always throwing it into smoothies but do get tired of sweet applciations. I have some leftover butternut squash and will definitely be giving that a try too!

  11. I love pumpkins and I love hummus – this looks like a perfect quesadilla to me!

  12. cheyenne from wanderfulways.blogspot.nl
    10.27.2014

    ohh, such a good idea! i just made a batch of puree for cheesecake, and had now idea yet what to do with the rest. definitely giving this a try 🙂 thanks for sharing!
    xo, cheyenne

  13. Isadora from shelikesfood.com
    10.27.2014

    I love the idea of pumpkin hummus! I usually make a batch of hummus each week and I’m always looking for new, fun flavors to shake things up! Quesadillas are also one of my favorite things, so I am really loving this idea 🙂

  14. Ursula from corestudiocss.ca
    10.27.2014

    I made pumpkin soup with coconut milk and yes, I had pumpkin puree left over – thanks for this. I love new ideas for hummus – this one’s great. Guess what I’m having for lunch tomorrow?

  15. Kathryn from allfoodthoughts.com
    10.27.2014

    These look great!
    (I usually use the tin of pumpkin to make 2 pies, while I’m at it, or else one pie and the left-overs for pumpkin muffins with raisins.)
    Thanks for the pumpkin hummus idea.

  16. Kathryn from allfoodthoughts.com
    10.27.2014

    These look great!
    (I usually use the tin of pumpkin to make 2 pies, while I’m at it, or else one pie and the left-overs for pumpkin muffins with raisins.)
    Thanks for the pumpkin hummus idea.

  17. Erica from itsaflavorfullife.com
    10.28.2014

    I love this creative use of pumpkin!! YUM!!

  18. Sounds amazing. But indeed, pumpkin puree/hummus goes with everything. SO GOOD!

  19. Hi there! I just found your blog, and wanted to let you know how much I enjoy your posts. Love this idea for pumpkin leftovers. My husband has a family favourite pie recipe. I’m looking forward to indulging this weekend. Cheers, Nancy (Stonecrop Sister)

  20. I don’t have any problem with leftover pumpkin as I can easily make it into Thai dessert or stir-fried. Though after seeing your pancake & hummus, I am going to set some pumpkin aside for your recipes 🙂

    Thank you for sharing your wonderful recipes as always. 🙂

  21. Emily
    10.29.2014

    i usually just give the leftover purée to my dog, a few spoonfuls at a time. She loves pumpkin. But I will have to try this! I love savory pumpkin recipes.

  22. Ale from Piloncilloyvainilla.com
    10.29.2014

    Fun twist to quesadillas!

  23. Nice!

    Another fun recipe idea is leftover pumpkin croquettes, with quinoa or another grain, and some fresh herbs 🙂

  24. Sara from sarabemfica.blogspot.com
    10.29.2014

    hello would like to know what camera it was taken with these photos
    ?

    • jeanine
      10.29.2014

      Hi Sara, we use a canon 5d mark II

  25. Brionna
    11.02.2014

    Thanks for this recipe! These were a huge hit at our party halloween night. For the leftover puree, I’m determined to find a way to add pumpkin to those vegan waffles you posted a bit ago!

  26. Nina
    11.02.2014

    These look so good! Quick question: Is there another cheese besides Monterey Jack that you’d recommend?

  27. Cassy
    11.04.2014

    The pumpkin hummus is one of the tastiest things I’ve made. Thank you!!

  28. tasha d
    11.05.2014

    Thank you so much for the ideas!! I always have a bunch of pumpkin puree left over from making pies and I usually stick it in the freezer, and forget it. Quesadillas, hummus, and pumpkin are all my favorite things, so it’s a win already! Thanks again! Can’t wait to try these ideas!

  29. john
    12.06.2014

    Made these the other night and my wife and 2yr old loved them. I made an extra batch of the hummus to freeze and see how it does as a quick meal with less dishes. Glad I found your site. Making the butternut squash risotto right now.

    • jeanine
      12.07.2014

      Ha – glad the recipes are 2 for 2 – let me know how the freezing the hummus works out!

  30. Mandy C.
    10.04.2018

    This is still my husbands and my favorite meal for pumpkin season! We’ve turned so many of families and friends on to it too. we get so excited when canned pumpkin shows up at Trader Joe’s because we know it’s pumpkim quesadilla time! We like to substitute pepper jack for an extra kick. Thanks for creating such an easy, weeknight favorite dinner for us!

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Photograph of Jeanine Donofrio and Jack Mathews in their kitchen

Hello, we're Jeanine and Jack.

We love to eat, travel, cook, and eat some more! We create & photograph vegetarian recipes from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor.