Hummus, Avocado & Cheese Quesadillas
to Share with Friends

Mar 28, 2016
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At last, Spring is here in all its glory! Days are getting longer, the weather is getting warmer and that means that there are even more reasons to have your friends over for a quick and delicious dinner. I made these quesadillas with stuff I had on hand in my fridge and pantry and they were ready in something like 15 minutes. I promise, this dish is just the right thing to enjoy in the company of your friends, so gather a couple of them around the dinner table for a quick, no-fuss and delicious dinner of hummus, avocado and sheep’s cheese quesadillas.

In all truthfulness, the idea for these quesadillas came from stuff I had leftover in the fridge and one of the many bags of chickpeas that I keep in the freezer. In case you didn’t know, I’m in the business of boiling chickpeas and freezing them in 400g/2 cup portions (and using them as often as I can). If you don’t have the time to boil chickpeas, feel free to use canned ones, they’ll do just fine.

There’s really no reason not to go for these quesadillas, they were devoured really fast among the four of us at the table, while we sipped on some chilled Strongbow Elderflower cider. To be honest, I’m already thinking how soon I can make this dish again, it’s that good. But don’t take my word for it, try and make them for yourself and your friends!

Hummus, Avocado & Sheep’s Cheese Quesadillas

4 tortillas

A bunch of finely chopped coriander or parsley

One or two sliced avocados

150g crumbled sheep’s cheese

250g canned or boiled chickpeas

3 Tblsp Tahina paste

2 tsp ground cumin

One garlic clove

Juice from half a lemon

Olive oil

First, make the hummus by processing all ingredients except olive oil in a blender; start adding oil and blend until the hummus is creamy. Next, spread hummus on one side of each tortilla, sprinkle with the chopped herbs, arrange 1/4 of the avocado slices on top and sprinkle with 1/4 crumbled sheep’s cheese, then fold each tortilla in half and press down with a spatula. Cook for 2-3 minutes on each side in a non-stick pan set over medium heat, until golden-brown and crispy. Remove quesadillas from the pan and transfer onto a cutting board and slice each one of them into 3 triangles. Serve with assorted or arugula salad, if you like. Enjoy alongside a glass of chilled Strongbow Elderflower served with ice!

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