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.
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
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.