I love hummus; the different flavors and varieties are a blessing to the plant-based world. Since I am an avid fan, hummus is the base or binder of this quesadilla instead of cheese. In fact, you won’t even miss the cheese at all.
In a quest for the perfect Vegan Greek Quesadilla, I searched my refrigerator for everything Mediterranean. Because a quesadilla is such a quick meal, the only work is chopping the ingredients you plan to pack inside. For example, I chose tomatoes, red onions, Kalamative olives, fresh spinach, and of course beloved hummus. I also grabbed some mild peppers (banana peppers and red peppers). Once chopped, dinner was a mere 10 minutes to complete.
Although you can use any pan, I love my Non-Stick Pan for Oil-Free Cooking; its my favorite and needs no oil. Also you may choose a gluten-free tortilla, or use a no-fat hummus option like Engine brand.
Now, all you have to do is fill it up, and let the cooking begin. Although this is pretty simple, I do have a helpful hint. When flipping the quesadilla, use a large plate and place it on top of the quesadilla, flip in and then put it back in the pan.
Vegan Greek Quesadilla
Bring the flavors of the Mediterranean into a crunchy vegan greek quesadilla. The hummus acts as the cheese, and the warm contents with the crispy outside will bring you back for more.
Ingredients
- 2 tortillas per quesadilla (I used 4; 2 servings) I chose gluten-free, oil-free ones from trader Joes
- 1 container of hummus (choice your type and flavor); you will need enough to spread on each tortilla (one side each tortilla)
- 1/2 cup diced red peppers
- 1/2 cup sliced grape tomatoes
- 1 cup spinach
- 1/2 cup diced red onion
- 1/4 cup banana peppers
- 1/4 cup Kalamativa olives
- 1/2 cup cooked lentils (optional)
Instructions
- I used two pans, so the quesadillas would be done at the same time. If you have a quesadilla maker, feel free to use it. I chose my favorite non-stick pans that do not require the use of any oil or spray.
- Using the hummus, spread a thin layer on one side of each tortilla. Set aside
- Place one side of the tortilla in two separate pans (heat off). This is where I added my ingredients, so I did not have to move it to the pan after filling.
- Now, add all the other toppings, evenly distributing them on the hummus base, ending with the spinach on top.
- Top with the second tortilla, hummus face down
- Turn stove on low to medium low heat (you don't want to cook it too quickly, because the goal is to warm the contents inside.
- In about 5 minutes, peak under to see if the tortilla is brown to your desire. Keep checking; they cook quickly.
- When it reaches the desired browning, use a large plate, and place it on the quesadilla, and turn it upside down on the plate. The brown side will be up.
- Now, slide it back into the pan using the plate.
- When the other side is cooked, use the same method with the plate to remove it from the heat.
- Let rest 5 minutes before cutting. I used a pizza cutter wheel.
- Serve.
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