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Veggie Quesadillas and Hummus

Veggie Quesadillas with Hummus Dip

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Course: Appetizer, mains
Cuisine: American, Mexican
Keyword: 30-minute recipes, dairy-free, kid-friendly, vegetarian
Prep Time: 10 minutes
Cook Time: 20 minutes
Servings: 4 servings
Author: Tara Tan
A delicious veggie-loaded quesadillas with a creamy, tangy hummus dip
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  • 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!
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