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.
Hi Robyn,
This recipe sounds great! I am confused about the serving size. How many servings would this yield. Thanks!
Sorry–six servings.
OK, so I have never sprouted anything or soaked anything before. I am new to all this! What do you do with the chick peas after you soak them. Do you leave them out on paper towel or what to sprout? Also, I have seen a lot about soaking almonds. What is the purpose of this and how long do you have to soak them for? Thanks! I have so many questions!!
We’ll be doing all this in detail in a later chapter. But take your dry garbanzos and soak them overnight in a jar. Drain the water with a sieve and let them sit on the counter, stirring and rinsing them a couple of times a day, for about three days. When they grow tails, they’re ready to use.
By the way, if you’ve subscribed to my YouTube demos (it’s free), I have one taped (but not yet posted) on sprouting. I show my super-cheap methods. I’ll ask Todd to edit and post that one next.
About almonds: no point in soaking them if they’re from California, where they’re now required to pasteurize them (as of Sept. 1 last year). Pasteurized almonds are heat treated and will not germinate.
I shouldn’t jump the gun, but I’m excited: I’m working on details for a group buy of RAW almonds direct from California growers, if you’re local (Wasatch Front). If you’re local and want to be in my occasional local group buys, email me: robyn@oppublishing.net.
Oh, you asked what the purpose is. When you soak a raw nut, grain, or seed, you unlock its potential, and it becomes 200-500% the food it was before being sprouted. Because it’s on its way to exploding with growth as a plant, it has massively more vitamins and minerals–truly a life force to give you energy. Instead of containing enzyme inhibitors, a soaked almond now has enzymes to spare, making your digestion of OTHER foods easy, rather than drawing on your body’s limited enzyme-producing capacity.
(We cover all this in 12 Steps, but like you said, you’re new.)