If you’re looking for a veggie-loaded recipe that you can make in under 30 minutes, then this veggie quesadillas with hummus dip tops the list! This is perfect for appetizer or a light lunch or dinner and it’s definitely a crowd pleaser.
This veggie quesadillas is made with a mix of vegetables — zucchinis, carrots, red capsicums, but you can pretty much add whatever veggies you have in your fridge–and of course, a generous amount of cheese. Coz what’s a quesadilla without cheese, right? And to make it even more appetising, I paired it with a homemade creamy, garlicky, lemony hummus. Yum!
OTHER ADD-ONS FOR VEGGIE QUESADILLAS:
- CARAMELIZED ONIONS – you can stir-fry some white onions and brown it to give it a caramelized flavor
- BEANS & LEGUMES – give the quesadillas a Mexican twist by adding red kidney beans or black beans
- ROASTED PUMPKIN – you can mash or slice the pumpkin thinly to make it easier to stack inside the quesadillas
Now for the hummus, if you’re new to it, it is a creamy vegan spread made from chickpeas or garbanzo beans. Chickpeas is a rich source of fiber and protein so it’s definitely a super food for me. Hummus is a great substitute for spreads on toast, and also makes a delicious salad dressing.
TIPS & NOTES TO MAKE HUMMUS
- CHICKPEAS – drain and save some of the chickpea liquid since we’ll use that for the hummus. Chickpea liquid when beaten can actually be an alternative to an egg in recipes like pancakes, or even chocolate mousse.
- EXTRA VIRGIN OLIVE OIL – make sure it’s ‘extra-virgin’ as that would make a difference with the taste. Extra-virgin olive oil is made from pure, cold-pressed olives, whereas regular olive oil is a blend, including both cold-pressed and processed oils. Regular olive oil has a more neutral flavor and lighter color.
- TAHINI – or sesame seed paste which gives the hummus a creamy consistency and nutty flavor without the nuts so it’s an alternative if you have peanut allergies! Tahini is a staple in my pantry and I use it a lot in my baking like my FUDGY BROWNIES. You can find tahini in the healthy aisle of your grocery store. If you don’t have tahini, you can sub the amount with more chickpea liquid.
The rest of the hummus ingredients include lemon, garlic, and ground cumin for some added flavor. Then once all blended, top the hummus with some whole chickpeas (save a few before processing it), and a drizzle of extra-virgin olive oil.
- 1 zucchini grated, squeeze water out of it with a cheesecloth or kitchen towel
- 1 large carrot grated
- 1 large red bell pepper chopped finely
- 1-2 cups cheddar cheese grated
- 8 large whole wheat tortilla
- handful fresh herbs coriander or parsley
- 1 lemon or lime
- salt and pepper to taste
- 1 can 15 oz, chickpeas drained, save the chickpea liquid
- 1 tablespoon tahini
- 1 small garlic clove
- 3 tablespoons extra-virgin olive oil more for drizzling
- 1-2 tablespoons freshly squeezed lemon juice
- 1/2 teaspoon ground cumin
- handful coriander or parsley for garnish
- salt and pepper to taste
- 3 tablespoons water or chickpea liquid
- Prep the zucchini by placing the grated flesh on a kitchen towel or cheesecloth. Using both your hands, squeeze as much water as you can. Don't skip this step or you will get very soggy quesadillas. Place the zucchini in a large bowl, with the carrots, red bell pepper, and herbs. Toss with your hand or use a spoon to mix.
- Assemble the quesadillas by taking one large tortilla and placing it on a plate or serving board. Scatter about 1/3 cup of the veggies to cover the tortilla. Top generously with cheese and season with salt and pepper. Take a second tortilla and press it on top to sandwich the veggie filling and cheese. Repeat for the rest of the tortilla.
- To cook, take a large non-stick pan that's big enough to fit the tortilla. Heat the pan at low-medium heat. Don't use high heat as we don't want to burn the tortilla and instead toast it gradually for the cheese and veggies to melt inside. Place one of the assembled tortilla on the hot pan and press down with your hand. Let it cook for 2-3 minutes or until it's toasty. To flip, lift the pan on one hand while placing your other hand, palm down on top of the tortilla and gently flip the pan with the tortilla now on your palm. Then carefully place the other side of the tortilla on the pan and cook for another 2 minutes or until crisp and toasty. Once cooked, place tortilla on a cutting board and cut into triangles. Repeat for the rest of the tortillas.
- To make the HUMMUS, simply add the chickpeas (make sure to save the chickpea liquid), extra virgin olive oil, lemon juice, garlic, tahini, cumin, chickpea liquid, salt and pepper into a food processor. Blend for about 2-3 minutes or so and until no longer lumpy. You may add more olive oil or chickpea liquid if you find it too thick. It should be slightly thicker in consistency as your regular dip. Taste and season as preferred and blend one more time. Transfer to a shallow bowl and top with whole chickpeas, drizzle of olive oil and chopped coriander. Store the extra hummus in an airtight container and chill in the fridge for up to 7 days.
- To serve, place the hummus in the middle of a serving platter and place the quesadillas around it. Enjoy while warm!
FOR MORE VEGETARIAN RECIPES, TRY THESE!
If you try these veggie quesadillas with hummus dip, be sure to share it below and let me know how it goes and tag me in your post if you share a photo.