Yesterday was not my day. I made a very dumb, very expensive mistake, and I need you to tell me you have made a very dumb and expensive mistake before, too. I hit the side of my car against… a pole. A stationary pole.
To be fair, the turn requires a sharp right past the pole, and there is no curb to protect cars from hitting the pole. Yet, I have driven by this pole 100 times without hitting it before. It happened in broad daylight outside my favorite local health food store, as I was on my way to buy these tortillas.
I called my mom, drove home and put these expensive tortillas to good use. I made quesadillas, with hummus instead of cheese! Did you know that’s an option? I stumbled upon this idea after successfully testing a variation of quesadillas with vegan sour cream instead of shredded cheese for .
As a dairy eater, believe me when I say that that vegan sour cream recipe (available in the book) is absolutely delicious. I often prefer it to the usual dairy options because it’s lighter and plant-based, and it has inspired me to find more non-dairy solutions. I wondered later, “Could I make quesadillas with hummus, too?” Yep!
Quesadillas have been my default quick meal since college. Now that my fridge is no longer overflowing with cookbook leftovers, I’ve been whipping them up again. The key is to make each quesadilla with one tortilla, folded down the middle, rather than trying to sandwich everything between two tortillas. The two-tortilla sandwich situation is difficult to flip and liable to lose all of its fillings when sliced. Trust me. You can make two folded tortillas in one skillet, if necessary (see photo, above).
Hummus is made with chickpeas and tahini, so it’s a protein-rich, vegan/dairy-free option. For minimally processed hummus quesadillas, or buy a store-bought option that is free of preservatives. ALDI and Trader Joe’s offer some tasty organic options. Tortillas often contain excess ingredients, too. My favorite brand is . I store them in the freezer when I know I won’t be able to use them up within a week or less.
Feel free to go wild with your flavor of hummus and fillings. For the photos here, I used roasted garlic hummus and picked some Mediterranean flavors to go with it—sun-dried tomatoes, olives and sautéed spinach. Let me know how you stuff yours!
Author: Cookie and Kate Prep Time: 7 mins Cook Time: 8 mins Total Time: 15 minutes Yield: 1 1x Category: Entree Cuisine: Mediterranean
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4.9 from 31 reviews
These quesadillas are made with hummus instead of cheese, and they are absolutely delicious! Hummus quesadillas are a healthy dairy-free and vegan meal. Recipe below makes one folded/half-moon quesadilla; multiply as necessary.
Serving suggestions: This quesadilla would go great with a or almost any of my other .
Storage suggestions: These quesadillas are at their crisp best right after making, but they will keep well for about three days in the refrigerator, covered. Gently reheat before serving, if desired.
If you love this recipe: Check out and .
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our