Pita Quesadillas with Cilantro Hummus
Pita Quesadillas with Cilantro Hummus takes approximately 45 minutes from beginning to end. One portion of this dish contains approximately 1g of protein, 4g of fat, and a total of 56 calories. This dairy free, lacto ovo vegetarian, and vegan recipe serves 8 and costs 35 cents per serving. 2573 people have tried and liked this recipe. If you have baby spinach leaves, chickpeas, lime juice, and a few other ingredients on hand, you can make it. Many people really liked this side dish. This recipe is typical of Mexican cuisine. It is brought to you by Vegetarian Times. Overall, this recipe earns a solid spoonacular score of 76%. Similar recipes include Cilantro Hummus With Crispy Garlic Pita, Pita Quesadillas, and Hummus with Pita Chips.
Servings: 8
Ingredients:
1 ½ cups baby spinach leaves
1 ½ cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
½ cup cilantro leaves
2 cloves garlic, peeled
2 Tbs. lime juice
2 Tbs. olive oil
4 7-inch whole-wheat pitas, split crosswise
4 jarred roasted red bell peppers, drained and sliced into strips
Equipment:
food processor
oven
baking sheet
Cooking instruction summary:
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.
Step by step:
1. Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped.
2. Add chickpeas, lime juice, oil, and 1/4 cup water; purée 3 minutes, or until creamy.
To make Quesadillas
1. Place 4 pita halves on baking sheet.
2. Spread each with 1/2 cup Hummus. Top with peppers, spinach, and remaining pita halves.
3. Bake 10 minutes, or until crisp.
4. Cut into triangles, and serve.
Nutrition Information:
covered percent of daily need
