1/2 cup cilantro leaves
2 cloves garlic, peeled
1 1/2 cups cooked chickpeas (or 1 15-oz. can, rinsed and drained)
2 Tbs. lime juice
2 Tbs. olive oil
4 7-inch whole-wheat pitas, split crosswise
4 jarred roasted red bell peppers, drained and sliced into strips
1 1/2 cups baby spinach leaves
1. Preheat oven to 350°F. To make Hummus: Process cilantro and garlic in food processor until chopped. Add chickpeas, lime juice, oil, and 1/4 cup water; purée 3 minutes, or until creamy.
2. To make Quesadillas: Place 4 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 1/2 quesadilla: Calories: 193, Protein: 7g, Total fat: 5g, Saturated fat: 1g, Carbs: 32g, Cholesterol: mg, Sodium: 393mg, Fiber: 6g, Sugars: 4g
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