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Vegan Roasted Red Pepper Hummus Quesadillas

Looking for an easy to make, inexpensive, high-protein vegan meal? These delicious vegan quesadillas are filled with creamy oil-free roasted red pepper hummus and you can easily customize it by adding any vegetables you like!
Course Dinner, Lunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 2 quesadillas
Calories 278kcal

Equipment

  • Food Processor
  • Large Pan

Ingredients

  • (1) 15 oz can chickpeas (drained & liquid reserved)
  • 1 roasted red pepper
  • ½ tsp garlic powder (or use 1 small minced raw garlic clove)
  • ½ tsp cumin
  • ¼ tsp salt (add more to taste)
  • 1 tbsp lemon juice
  • 1-2 tsp hot sauce (optional)
  • 2-3 tbsp reserved aquafaba (or use water)
  • 4 tortillas

Instructions

Roasted Red Pepper Hummus

  • Drain a 15 oz can of chickpeas and reserve the liquid (aquafaba). Add the chickpeas to a food processor along with ½ tsp garlic powder, one large roasted red pepper, ½ tsp cumin, ¼ tsp salt, 1 tbsp lemon juice, 1 tsp hot sauce (more to taste), and 2 tbsp aquafaba (instead of oil) to the food processor.
  • Blend on high for a few minutes until the hummus is smooth and creamy. If you need more liquid, add 1 more tbsp of aquafaba until you reach your desired consistency.

Vegan Quesadillas

  • Next, grab a pan that’s a little bit bigger than your 8-inch tortillas. Warm the pan over medium heat for a few minutes and then add one of the tortillas. 
  • Add 2-3 generous spoonfuls of the hummus to the center of the tortilla and spread it around evenly. Leave a ¼ inch border between the hummus and the edge of the tortilla. If you want to add any vegetables or fresh greens, add them now. Place the second tortilla on top of the hummus and lightly press it down.
  • Let the quesadilla sit for a few minutes until the bottom has lightly browned. Use a large pancake spatula (it makes it so easy to flip!) to carefully flip the quesadilla and let it sit for a few more minutes on the other side. When both sides are lightly browned, remove the quesadilla from the heat and transfer it to a large plate.
  • Use a pizza cutter or sharp knife to cut the quesadilla into 4-6 slices. Serve with salsa, vegan sour cream, or guacamole for dipping!

Notes

  • You can roast a red pepper yourself, but it's much easier to just buy a jar of roasted red peppers (packed in water, not oil) to use to make the hummus. 
  • Use medium-sized (about 8-inches) taco tortillas for the quesadillas. I've used burrito tortillas (10-inches) before when I didn't have anything else on hand but it makes a huge quesadilla. 
  • When you put the hummus on the tortilla, it's easiest to add it to the center and then spread it out evenly to the edges. Leave a ¼ inch border between the hummus and the edge of the tortilla so it doesn't squish out when you put the second tortilla on top.
  • Store leftover hummus in the fridge for 4-5 days or freeze it for 2-3 months for a future meal. 

Nutrition

Serving: 1quesadilla | Calories: 278kcal | Carbohydrates: 47g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Sodium: 557mg | Potassium: 504mg | Fiber: 13g | Sugar: 2g | Vitamin A: 140IU | Vitamin C: 14mg | Calcium: 88mg | Iron: 5mg