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.