My kids love this East-Meets-West recipe!
Fry them until barely crispy on both sides to retain the live, sprouted nutrition of the chickpeas!
Pink Hummus Quesadillas
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 dairy-free cheese alternative
Put the lemon juice, olive oil, water, and garlic into a blender, then add the chickpeas and blend until smooth.
Spray a skillet with nonstick cooking spray or heat ½ tsp. olive or coconut oil on medium-high heat.
Place a corn tortilla in the pan, sprinkle with dairy-free cheese alternative, and spread hummus on top, ½" thick. Pile the chopped spinach and cilantro and top with another sprinkle of dairy-free cheese alternative. Put another tortilla on top, and flip after 60
seconds. 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.
