Pita Quesadillas with Cilantro Hummus Recipe | Vegetarian Times Skip to main content

Pita Quesadillas with Cilantro Hummus

There’s no need for cheese when you use cilantro-laced hummus to hold pita quesadillas together. Serve with salsa.


Ingredient Set Name: 



Ingredient Line: 
½ cup cilantro leaves
Ingredient Line: 
2 cloves garlic, peeled
Ingredient Line: 
1 ½ cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
Ingredient Line: 
2 Tbs. lime juice
Ingredient Line: 
2 Tbs. olive oil

Ingredient Set Name: 



Ingredient Line: 
4 7-inch whole-wheat pitas, split crosswise
Ingredient Line: 
4 jarred roasted red bell peppers, drained and sliced into strips
Ingredient Line: 
1 ½ cups baby spinach leaves


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.

Nutrition Information: 

7 g
Total Fat: 
5 g
Saturated Fat: 
1 g
32 g
0 mg
393 mg
6 g
4 g
Serves 8

Comments on this Recipe

I omit the lime juice and water from the hummus, and instead add 1 teaspoon ground cumin, 2 tablespoons lemon juice, and 1/4 cup orange juice. With those adjustments, the sandwiches are great! Big hit with my family.

I layered store bought hummus on both sides of the bread to avoid sogginess issues. I also baked it till the top layer had a crisp ~15 minutes. It was good.

This is so bland, I and my family did not like it at all. After the food is done from the oven and u bite into it, you taste the lemon and soggy spinach leaves, not a good combo for garbonzo beans in my opinion.

My family enjoyed this. The hummus isn't good on its own...too much lime juice. But combined with the pita and toppings (we added spinach and sun dried tomatoes), it tastes good. An easy weeknight dinner, especially since you can make the hummus in advance.

I've made this numerous times for a quick dinner. I use store-bought hummus (usually garlic & roasted red pepper flavor) to make the recipe go even faster. I like to serve the quesadillas alongside chips and salsa. Be sure to towel dry the jarred peppers to eliminate soggy pitas.

I just tried this and used store-bought hummus but it was freakin' awesome. It was a perfect comfort food on this rainy day!

I agree with the first comment, it was bland, but not horrible. I did add more cilantro and spices to the hummus and it was still bland. Next time plan on baking pita bread a little before adding other ingredients to prevent soggy bread, adding onions for some crunch, and adjusting the hummus recipe (still working on this, might try the comment above from 5/5/11). I might also try another hummus recipe. I would like to not buy hummus (cost & preservatives). Taste the hummus before putting it on your pita bread and probably add spices. But I would still recommend this for a quick yummy and filling dinner.

I haven't tried this yet, but what about adding some nutritional yeast to the hummus to give it a bit of that cheesy flavor without the cheese? Sounds great, in any case!

How long does the hummus have to be in the oven?

Delicious! Just need to add a bit of salt and some cayenne pepper to the hummus. Also, I used arugula instead of spinach, and it turned out nicely.


Another hummus recipe that might work for the lunch boxes


This is technically a pita taco since a quesadilla is always made of cheese.

Sounds yummy.

I'm a new convert to vegetarianism and have found the most delicious foods are vegetarian. I keep discovering new ways to serve up healthy dishes and my family is also liking the trend. Much to their surprise, they feel better and now miss home cooking.