Go Back

Pumpkin Hummus Quesadillas

Serves 2

Ingredients

for the hummus: (this will make extra)

  • 1/2 cup pumpkin puree*
  • 1 1/2 cups chickpeas, drained and rinsed
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon cinnamon
  • 1/4 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 1/2 lemon
  • 2 tablespoons extra-virgin olive oil

for the quesadillas:

  • 4 large tortillas
  • Handful of spinach or arugula
  • 1/2 cup chickpeas
  • A few handfuls of grated jack cheese

simple guacamole:

  • 1/2 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.