Hummus-Avocado Quesadillas
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 297
- Total Fat
- 20
- Saturated Fat
- 7
- Carbohydrates
- 21
- Dietary Fiber
- 5
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 23
- Sodium
- 356
- Total: 35 min
- Active: 15 min
Ingredients
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
Homemade Hummus:
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
Directions
- 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.
Homemade Hummus:
- 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.
Cook’s Note
Never leave a child unattended in the kitchen. This recipe is appropriate for children of various ages. When a recipe calls for cooking on the stove or using a knife, an adult should do those activities and let the child assist, if age appropriate.