Pumpkin Hummus Quesadillas

Ingredients

• ½ cup pumpkin puree*
• 1½ cups chickpeas, drained and rinsed
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• ¼ teaspoon garlic powder (or part of a small garlic clove)
• Pinch of cayenne pepper
• 1 teaspoon salt (or to taste)
• Freshly ground black pepper
• Juice of ½ a lemon
• 2 tablespoons extra-virgin olive oil
• 4 large tortillas
• Handful of spinach or arugula
• ½ cup chickpeas
• A few handfuls of grated jack cheese
• ½ avocado
• Big squeeze of lemon
• Pinch of chile flakes
• Salt & pepper

Instructions

1. Make the hummus by pulsing the pumpkin puree, chickpeas, garlic, spices, salt and pepper in a food processor. Add the lemon and olive oil and puree until smooth. Taste and adjust seasonings.
2. Assemble 2 tortillas with a big scoop of hummus, a few chickpeas, a few greens and sprinkle of grated cheese. Place 2 remaining tortillas on top.
3. Heat a medium skillet to medium heat. Brush the pan with a little bit of oil and cook each quesadilla for few minutes per side or until the tortillas are golden brown and the cheese is melted.
4. Meanwhile, use the back of a fork to mash together the avocado, lemon, chile flakes, salt and pepper.
5. Slice quesadillas into 4 wedges each and serve with simple guacamole.
6. Store extra hummus in the fridge for a few days and slather on sandwiches or eat with chips or toasted pita.