12 Steps to Whole Foods

Making Plant-Based Main Dishes
Pink Hummus Quesadillas
My kids really love this East-Meets-West recipe—and if you fry them until barely crispy on both sides, the live,
sprouted nutrition of the chickpeas (garbanzo beans) is mostly retained. If using dried chickpeas, start a few
days early to sprout them, rinsing, draining, and turning them in a jar 2-3 times a day.
1 C dried chickpeas, soaked overnight and sprouted 3 days (will grow sprouts and become more
volume than 1 C) or 1 can chickpeas, rinsed well
3 Tbsp. fresh lemon juice
2 Tbsp. extra virgin olive oil
2-4 Tbsp. water
1 clove garlic
1 tsp. cumin
1 tsp. chili powder
½ C sun-dried tomatoes (drained)
½ C salsa
¼ tsp. sea salt
12 corn tortillas
2 C spinach, chopped
1 C cilantro, chopped
1 C shredded mozzarella cheese
Put the lemon juice, olive oil, water, and garlic into a blender, then add the chickpeas and blend until smooth.
Spray a skillet with nonstick cooking spray or heat ½ tsp. olive or coconut oil on medium-high heat. Place a
corn tortilla in the pan, sprinkle with mozzarella, and spread hummus on top, ½" thick. Pile the chopped
spinach and cilantro and top with another sprinkle of mozzarella. Put another tortilla on top, and flip after 60
seconds. Fry on the other side for 60 seconds, then remove from the pan. Cut in half with a pizza cutter and
serve immediately. Makes 6 quesadillas.
© Copyright Robyn Openshaw 12 Steps to Whole Foods 179