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Pink Hummus Quesadillas

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Pink Hummus Quesadillas

Course Main Course, Snack
Cuisine Mexican

  • 1 C dried chickpeas soaked overnight and sprouted 3 days (will grow sprouts and become more volume than 1 C) or 1 can chickpeas, rinsed well
  • 3 Tbsp. fresh lemon juice
  • 2 Tbsp. extra virgin olive oil
  • 2-4 Tbsp. water
  • 1 clove garlic
  • 1 tsp. cumin
  • 1 tsp. chili powder
  • ½ C sun-dried tomatoes drained
  • ½ C salsa
  • ¼ tsp. sea salt
  • 12 corn tortillas
  • 2 C spinach chopped
  • 1 C cilantro chopped
  • 1 C shredded mozzarella cheese

  1. Put the lemon juice, olive oil, water, and garlic into a blender, then add the chickpeas and blend until smooth.
  2. Spray a skillet with nonstick cooking spray or heat ½ tsp. olive or coconut oil on medium-high heat.
  3. Place a corn tortilla in the pan, sprinkle with mozzarella, and spread hummus on top, ½" thick. Pile the chopped spinach and cilantro and top with another sprinkle of mozzarella. Put another tortilla on top, and flip after 60 seconds

  4. Fry on the other side for 60 seconds, then remove from the pan. Cut in half with a pizza cutter and serve immediately. Makes 6 quesadillas.

My kids really love this East-Meets-West recipe—and if you fry them until barely crispy on both sides, the live, sprouted nutrition of the chickpeas (garbanzo beans) is mostly retained. If using dried chickpeas, start a few days early to sprout them, rinsing, draining, and turning them in a jar 2-3 times a day.

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