This delicious Mediterranean Hummus Quesadilla will make a great staple for those who have set New Year’s goals involving nutrition. If you’re making a meal plan for the week then incorporate this delicious, light and tasty quesadilla for a lunch that will totally keep you on track AND fill you up all week!!
For the Hummus (or use store bought hummus):
1 can chickpeas
3 tbsp lemon juice
1 tbsp olive oil
1 1/2 tbsp tahini
3 tbsp water 1 tsp cumin
1/2 clove garlic minced
Salt and pepper
For the Quesadilla:
1 tbsp olive oil in an oil atomizer
6 Multigrain with Flax Flatout Flatbreads
1/2 cup pomegranate seeds
1/4 cup kalamata olives pitted and minced
2 cups baby spinach
2 roasted red peppers sliced
4 oz feta crumbled
1 tsp za’atar
Tzatziki for dipping
In a small food processor, puree all of the ingredients and season with salt and pepper, to taste. Set aside.
Divide the hummus among the 6 Flatout Flatbreads, leaving at least 1/2 inch around the edge. Onto one side, add the baby spinach, red peppers, olives, pomegranate seeds and feta then fold the tortilla over like a book.
Preheat a large nonstick skillet over medium high heat and add a spritz of olive oil. While in the pan, spritz the top of the tortilla and sprinkle with za’atar. Flip and cook until golden brown and caramelized.
Serve with tzatziki for dipping.
Recipe and Photo courtesy of: Abbey’s Kitchen