Hummusadillas
My husband is not completely vegan himself, but he will opt for this queso-free quesadilla any day of the week. We keep these ingredients stocked weekly for a quick, simple, and yummy lunch. If you or your loved ones enjoy plant-based meats, throwing in some plant-based chicken can be a nice added touch.
But listen…
When we want to take this meal to an epic level, and I mean EPIC AND DELICIOUS, we make the ‘Dilla Supreme in my ebook “Everybody Loves Food. It will not disappoint, I swear to you! It’s like the VIP, premium level, silver platinum, gourmet, loaded-inside-and-out version of this hummusadilla.
Ingredients
2 cloves garlic, minced or pressed
2 15-oz cans chickpeas, drained and rinsed
Juice 1 lemon
2 tbsp tahini
1 tbsp cumin
1 tsp salt
1/4 c. water
Flour tortillas (corn tortillas will not work for this recipe)
Hot sauce
Guacamole
Method
In a pan over medium heat, sauté garlic in a bit of water for about 10 minutes. (Raw garlic can be difficult for many to digest, so cooking it a bit before adding it to your hummus can make a big difference. If you want to go the extra mile, roast a couple cloves of garlic whole for a deeper flavor.)
In a food processor, blend garlic, chickpeas, lemon juice, tahini, cumin, salt, and water until well-combined. You may want to adjust the amount of water for your preference, but we prefer thicker hummus when making these hummusadillas and sometimes don’t add any water at all.
Heat a large non-stick skillet over medium heat and make sure it is well heated before cooking your hummusadillas.
Spread hummus on a flour tortilla, toss in your favorite hot sauce, fold in half, and place on the skillet. (No oil is necessary when using a non-stick pan.) When it is nice and browned on one side, flip it over to grill the other.
Top with your favorite toppings! We love guacamole, salsa, and cashew sour cream.
TIP: Keep store-bought hummus on hand to make this meal in a pinch! Though we definitely prefer the homemade hummus because the thickness just seems to work better.