Pita Quesadillas with Cilantro Hummus - 32g Carbs, 6g Fiber, 4g Sugar
From: Vegetarian Times Issue April 2010 p. 24
There's no need for cheese when you use cilantro-laced hummus
to hold pita quesadillas together. Serve with salsa.
Serves: 8
--> Hummus
1/2 cup cilantro leaves
2 cloves garlic, peeled
1 1/2 cups cooked chickpeas OR 1 (15oz can), rinsed and drained)
2 Tbsp lime juice
2 Tbsp 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
Preheat oven to 350 degrees 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.
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.
Serving Size: 1/2 quesadilla
Nutrition per Serving:
193 Calories, 5g Total Fat, 1g Saturated Fat, 0mg Cholesterol,
393mg Sodium, 7g Protein, 32g Carbs, 6g Fiber, 4g Sugars
