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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.

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None

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

Servings
8

Ingredients

Hummus

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

Quesadillas

  • 4 7-inch whole-wheat pitas, split crosswise
  • 4 jarred roasted red bell peppers, drained and sliced into strips
  • 1 1/2 cups baby spinach leaves

Preparation

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

  • Calories 193
  • Carbohydrate Content 32 g
  • Cholesterol Content 0 mg
  • Fat Content 5 g
  • Fiber Content 6 g
  • Protein Content 7 g
  • Saturated Fat Content 1 g
  • Sodium Content 393 mg
  • Sugar Content 4 g