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pink hummus quesadillas . . . yum!

My friend Cheryl  was all excited the other day about this recipe she made up.   I played with it some because it had no measurements, made the hummus sprouted/live, and my family loves it–enjoy!

 

 

 

Pink Hummus Quesadillas

If you fry these until barely crispy on both sides, the live, sprouted nutrition of the chick peas is mostly retained.   Start a few days early to sprout the chick peas, rinsing, draining, and turning them in a jar 2-3 times a day.

1 cup dry chick peas (garbanzos), soaked overnight and sprouted 3 days (will grow sprouts and become more volume than 1 cup)

3 Tbsp. fresh lemon juice

2 Tbsp. extra-virgin olive oil

1 clove garlic

1 tsp. cumin

½ cup sundried tomatoes (drained)

½ cup salsa

¼ tsp. sea salt

2-4 Tbsp. water (enough to make mixture blendable)

Blend all ingredients in BlendTec until smooth, using spatula to scrape down sides as needed.

12 corn tortillas

1 cup shredded mozzarella (optional)

2 cups spinach, chopped

1 cup cilantro, chopped

Spray a skillet or heat ½ tsp. olive or coconut oil on medium-high heat.   Place a corn tortilla in the pan, sprinkle with mozzarella, and spread hummus on top, half an inch thick.   Pile on a handful of chopped spinach and cilantro, and top with another sprinkle of mozzarella.   Put another tortilla on top, and flip after 60 seconds.   Fry on the other side 60 seconds, remove from pan.   Cut in half with pizza cutter and serve immediately.

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