Pita Quesadillas with Cilantro Hummus

Cilantro-laced hummus, not cheese, is what holds these quesadillas together. To simplify the recipe, add cilantro leaves to premade hummus. Serve these with salsa before a main course of Spinach-
Zucchini Soup.

20 minutes

SERVES 4

HUMMUS:

¼ cup cilantro leaves
1 clove garlic, peeled
¾ cup cooked chickpeas (or ½ 15-oz.
can, rinsed and drained)
1 Tbs. lime juice
1 Tbs. olive oil

QUESADILLAS:

2 7-inch whole-wheat pitas, split crosswise
2 jarred roasted red bell peppers, drained and sliced into strips
¾ cup baby spinach leaves

Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 2 Tbs. water; purée 3 minutes, or until creamy.
To make Quesadillas: Place 2 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach, and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.

PER SERVING (½ QUESADILLA): 193 CAL; 7 G PROT;
5 G TOTAL FAT (1 G SAT FAT); 32 G CARB; 0 MG CHOL;
393 MG SOD; 6 G FIBER; 4 G SUGARS

Pita Quesadillas with Cilantro Hummus

¼ cup cilantro leaves
1 clove garlic, peeled
¾ cup cooked chickpeas (or ½ 15-oz.
can, rinsed and drained)
1 Tbs. lime juice
1 Tbs. olive oil

QUESADILLAS:

2 7-inch whole-wheat pitas, split crosswise
2 jarred roasted red bell peppers, drained and sliced into strips
¾ cup baby spinach leaves

Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 2 Tbs. water; purée 3 minutes, or until creamy.
To make Quesadillas: Place 2 pita halves on baking sheet. Spread each with 1/2 cup Hummus. Top with peppers, spinach, and remaining pita halves. Bake 10 minutes, or until crisp. Cut into triangles, and serve.

PER SERVING (½ QUESADILLA): 193 CAL; 7 G PROT;
5 G TOTAL FAT (1 G SAT FAT); 32 G CARB; 0 MG CHOL;
393 MG SOD; 6 G FIBER; 4 G SUGARS