Hummus is a Mediterranean dish that is usually used as a dip or spread. These gluten-free spinach and hummus quesadillas are flavorful. It is plant-based and easy to make!
Garbanzo beans (chickpeas) are healthy and are a great source of plant-based protein. Most of the hummus purchased at the store contains tahini, ground sesame seeds. As more people are becoming allergic to sesame, I have found a homemade hummus recipe without using tahini from the Wholesome Dish recipe here.
Nutritional Benefits of Garbanzo Beans (Chickpeas)
Chickpeas have become one of the biggest trends to be added to any dish. The amount of those beginning a plant-based diet usually add these legumes due to their protein content. There are many benefits in adding these into your daily meal.
Chickpeas contain the following:
- Protein
- Insoluble and soluble fiber
- Iron and Phosphorous
- Folate
- Polyunsaturated and unsaturated fatty acids
Ingredients for Gluten-Free Spinach and Hummus Quesadillas
- 4 Gluten-free or regular tortillas or flatbread
- Store bought hummus or homemade tahini-free hummus recipe by the Wholesome Dish
- Cooked or raw spinach
- Olive Oil
- Green Onions
- Other veggies you would like to add!
How to make gluten-free hummus quesadillas
Although spinach is listed, you may use any vegetables or additional sources of protein that you have readily available. The beauty of this snack is that it is customizable to your palate.
I usually make the hummus without tahini in advance so that I can easily make these quick snacks.
Depending on your diet preference, I sautee the veggies in about one teaspoon of oil and then place it on the side. I place one gluten-free tortilla onto the pan with oil on medium heat.
Take the hummus and cover the top of the tortilla and place veggies on top like a pizza. Then take another tortilla and place on top. Cook for about 5 minutes until the tortilla is crisp and brown. Flip and brown the other side.
Gluten-free Spinach and Hummus Quesadillas
Ingredients
- 2 cups Hummus
- 2 cups Spinach
- 2 tablespoon Extra virgin olive oil
- 1 teaspoon Ground turmeric
- 1 cup Green onions
- 1 cup your choice of veggies optional
Optional Garnish
- 1 tablespoon Chives or green onion chopped
- 1 tablespoon Sour cream or plant based sour cream
Instructions
- Wash, rinse, and chop the green onions and vegetables.
- Heat 1 tablespoon oil onto a large pan. Add the spinach, green onions, and other vegetables. Add salt and turmeric. Heat until soft. Remove from heat and place onto a plate. Set aside.
- Place one gluten-free tortilla onto the pan with oil on medium heat.
- Take the hummus and cover the top of the tortilla and place veggies on top like a pizza. Then take another tortilla and place on top. Cook for about 5 minutes until the tortilla is crisp and brown. Flip and brown the other side.
- Top with sour cream and chopped green onion.
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