Hummus "Quesadillas"

This recipe is actually a slightly adapted version of something my dear friend Julieanna Hever (the Plant-Based Dietitian) served at her birthday party last month.  They are so delicious!  When they're warm the hummus gets a little oozy.  It's a great stand-in for cheese, though you aren't going to fool anyone to think that it is cheese.  My whole family devours these when I make them at home as either an appetizer, snack or served with a salad for lunch.  Enjoy!

Hummus "Quesadillas"

8 tortillas of your choice, as long as they are whole grain (i.e. corn, whole wheat, spelt, or brown rice)
1/4 cup of your favorite salsa (I like the roasted tomatillo salsa from Trader Joe's)
1/2 cup hummus (either store bought or the oil-free homemade version included below)
1 avocado, mashed - I know, it's a lot of avocado.  Use less if you prefer. 

1. Preheat a large non-stick pan over medium heat

2. Spread a thin layer of hummus on half of the tortillas.  Then dot each of the hummus tortillas with about 1 tablespoon of salsa (less if you're using smaller tortillas)

3. Smear about 1/4 of the mashed avocado on each of the remaining 4 tortillas.

4.  Place avocado tortillas on top of the hummus tortillas (avocado side down). And cut each tortilla into quarters (4 triangles).

5. Heat the "quesadillas" in the preheated skillet and watch carefully.  You may have to adjust the heat.  Heat each side until lightly browned.

Basic Homemade, oil-free Hummus (REVISED!)
Can't get much easier than this, folks. 

1 can Garbanzo beans, drained and rinsed
1/4 cup tahini (sesame seed butter)  If you have a high powered blender, you can use 1/4 cup unhulled sesame seeds instead.
1/3 cup water
Juice of 1 lemon
1/4 teaspoon cumin
1/4 teaspoon salt
1 small clove garlic
pinch of red pepper flakes

Throw it all in the food processor or blender and process until smooth.  If the hummus is too thick for your liking, add a little more water to thin it out.  Serve with bread, cut veggies, or in the hummus quesadilla!