Hummus Avocado Quesadillas Recipes

HUMMUS-AVOCADO QUESADILLAS

Hummus-Avocado Quesadillas image

These quesadillas came about largely because of school lunch. I wanted my daughter to be able to take something to school that would be filling, packed with protein, keep its texture and taste just as good at room temperature as it did hot. The nutty hummus plays perfectly with the creamy avocado and stretchy cheese. Feel free to add in tomatoes and onions, throw in some extra smoked paprika or serve with a side of salsa. These are a great canvas to tailor to your own taste!

Provided by Aliya LeeKong

Categories main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

Six 8-inch flour tortillas
1 cup plus 2 tablespoons Homemade Hummus, recipe follows
1 1/2 ripe avocados, pitted
2 cups shredded cheese, preferably a blend of Cheddar, Monterey Jack cheese and mozzarella
3 tablespoons unsalted butter
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup fresh lemon juice (from about 1 to 2 lemons)
3 cloves garlic
Kosher salt
Ice water, for blending
Smoked paprika, for sprinkling
Extra-virgin olive oil, for drizzling

Steps:

Lay out the tortillas on a cutting board and spread each tortilla with 3 tablespoons hummus. Slice each avocado halve in its skin and use a spoon to scoop out the avocado slices. Fan out the slices on 3 of the tortillas (you will use one avocado halve per quesadilla).
Sprinkle the cheese on top of the avocado slices. Top with the remaining 3 tortillas, hummus-side down.
Melt 1 tablespoon of the butter in a medium skillet or on a nonstick griddle over medium-low heat. Add 1 quesadilla and cook until the cheese starts to melt and the bottom is golden brown, 2 to 3 minutes. Flip, season with salt and cook until the cheese melts and the tortilla crisps up a bit, 2 to 3 minutes. Repeat with the remaining butter and quesadillas, wiping the skillet or griddle in between if any butter burns.
Cut each quesadilla into 6 to 8 wedges and serve.
Add the chickpeas, tahini, lemon juice, garlic and 3/4 teaspoon salt to a blender and blend until combined. With the blender on, slowly drizzle in ice water until the mixture becomes uniform, smooth and creamy. Transfer to a bowl, sprinkle with smoked paprika and drizzle with olive oil.

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