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Mediterranean Hummus Quesadilla

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

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