Hummus Avocado Quesadillas Recipes

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AVOCADO HUMMUS



Avocado Hummus image

A combination of my two favorite dips - guacamole and hummus. You could cheat and buy hummus and guacamole at the store and mix them together but this is way better! If you prefer your dip chunky, chop ingredients and mash together with a fork or blend with a hand mixer.

Provided by nmschalk

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Hummus Recipes

Time 30m

Yield 8

Number Of Ingredients 13

2 avocados - peeled, pitted, and chopped
1 (15 ounce) can chickpeas, drained
1 medium tomato, chopped
1 lime, juiced
½ cup freshly chopped cilantro
¼ cup chopped red onion
2 tablespoons tahini
1 jalapeno pepper, seeded and chopped
1 tablespoon olive oil
3 cloves garlic, peeled and smashed
1 teaspoon ground cumin
¼ teaspoon salt, or more to taste
2 tablespoons water, or as needed

Steps:

  • Combine avocados, chickpeas, tomato, lime juice, cilantro, onion, tahini, jalapeno pepper, olive oil, garlic, cumin, and salt in a large food processor; blend until smooth. Thin consistency with water if desired.

Nutrition Facts : Calories 170.5 calories, Carbohydrate 15.7 g, Fat 11.6 g, Fiber 5.9 g, Protein 3.8 g, SaturatedFat 1.6 g, Sodium 188.4 mg, Sugar 1.2 g

HUMMUS-AVOCADO QUESADILLAS



Hummus-Avocado Quesadillas image

These quesadillas came about largely because of school lunch. I wanted my daughter to be able to take something to school that would be filling, packed with protein, keep its texture and taste just as good at room temperature as it did hot. The nutty hummus plays perfectly with the creamy avocado and stretchy cheese. Feel free to add in tomatoes and onions, throw in some extra smoked paprika or serve with a side of salsa. These are a great canvas to tailor to your own taste!

Provided by Aliya LeeKong

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 14

Six 8-inch flour tortillas
1 cup plus 2 tablespoons Homemade Hummus, recipe follows
1 1/2 ripe avocados, pitted
2 cups shredded cheese, preferably a blend of Cheddar, Monterey Jack cheese and mozzarella
3 tablespoons unsalted butter
Kosher salt
One 15-ounce can chickpeas, drained and rinsed
1/2 cup tahini
1/4 cup fresh lemon juice (from about 1 to 2 lemons)
3 cloves garlic
Kosher salt
Ice water, for blending
Smoked paprika, for sprinkling
Extra-virgin olive oil, for drizzling

Steps:

  • Lay out the tortillas on a cutting board and spread each tortilla with 3 tablespoons hummus. Slice each avocado halve in its skin and use a spoon to scoop out the avocado slices. Fan out the slices on 3 of the tortillas (you will use one avocado halve per quesadilla).
  • Sprinkle the cheese on top of the avocado slices. Top with the remaining 3 tortillas, hummus-side down.
  • Melt 1 tablespoon of the butter in a medium skillet or on a nonstick griddle over medium-low heat. Add 1 quesadilla and cook until the cheese starts to melt and the bottom is golden brown, 2 to 3 minutes. Flip, season with salt and cook until the cheese melts and the tortilla crisps up a bit, 2 to 3 minutes. Repeat with the remaining butter and quesadillas, wiping the skillet or griddle in between if any butter burns.
  • Cut each quesadilla into 6 to 8 wedges and serve.
  • Add the chickpeas, tahini, lemon juice, garlic and 3/4 teaspoon salt to a blender and blend until combined. With the blender on, slowly drizzle in ice water until the mixture becomes uniform, smooth and creamy. Transfer to a bowl, sprinkle with smoked paprika and drizzle with olive oil.

MASHED AVOCADO WITH HUMMUS



Mashed Avocado with Hummus image

This protein-packed guacamole makes a killer spread for quesadillas and sandwiches.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 7

1 avocado
1/4 cup hummus
1 sliced scallion
2 tablespoons chopped fresh cilantro
1 tablespoon lime juice
Coarse salt
Tortilla chips

Steps:

  • Mash avocado in a bowl. Mix in hummus, scallion, cilantro, and lime juice. Season with salt and garnish with more sliced scallion and cilantro. Serve with tortilla chips.

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