Vegan Chef Lindsay Scoby Morgan prepares oh-so delicious hummus quesadillas topped with avocado crema. Ever had hummus with corn tortillas? I hadn’t until I tried this. Boy, was I in for a delicious surprise.
White Bean Hummus Quesadillas with Avocado Crema
White Bean Hummus Ingredients
4 cups cooked white navy beans
2/3 cup tahini (sesame paste)
4 cloves garlic, crushed, optional
Juice of 2 lemons
1 teaspoon ground cumin
Salt and freshly ground pepper to taste
Combine all the ingredients in a food processor. Add 2/3 cup water and process until smoothly pureed.
Avocado Crema Ingredients
2/3 cup of your favorite salsa
4 Tbsp nutritional yeast
2 Tbsp fresh lemon juice
1 tsp minced garlic
1/2 tsp salt
1 tsp chili powder
1 tsp cumin
In a small food processor or blender, combine avocado, salsa, nutritional yeast, lemon juice, garlic, salt, chili powder, and cumin. Blend until smooth.
Heat griddle on medium and lightly coat with oil. Brush one side of corn tortillas with oil, spread a layer of hummus onto the tortillas and fold in half. Place on griddle and cook until brown. Flip quesadilla over to brown the other side. Serve with avocado crema and cut veggies.
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