This delightful pumpkin hummus quesadilla recipe combines the creamy richness of pumpkin puree and hummus with the savory goodness of melted cheese. It's a perfect fusion of flavors that makes for a quick and satisfying meal or snack.
If you don't usually have pumpkin puree in your pantry, you can find it in the baking aisle of most supermarkets. Hummus is typically located in the refrigerated section near other dips and spreads. Make sure to grab some smoked paprika if you don't already have it, as it adds a unique depth of flavor to the dish.
Ingredients for Pumpkin Hummus Quesadilla Recipe
Pumpkin puree: A smooth and creamy base made from cooked and mashed pumpkin, adding a subtle sweetness and rich texture.
Hummus: A Middle Eastern spread made from blended chickpeas, tahini, olive oil, lemon juice, and garlic, providing a creamy and tangy flavor.
Tortillas: Soft, thin flatbreads that serve as the perfect vessel for the filling, becoming crispy when cooked.
Cheese: Shredded cheese, such as cheddar, adds a gooey, melted layer of savory goodness to the quesadilla.
Ground cumin: A warm, earthy spice that enhances the overall flavor profile of the dish.
Smoked paprika: A spice made from smoked and dried peppers, adding a smoky depth and vibrant color to the filling.
Technique Tip for This Recipe
When mixing the pumpkin puree and hummus, ensure they are well combined to create a smooth and consistent base. This will help the spices like ground cumin and smoked paprika distribute evenly throughout the mixture, enhancing the overall flavor of the quesadilla.
Suggested Side Dishes
Alternative Ingredients
pumpkin puree - Substitute with sweet potato puree: Sweet potato puree has a similar texture and sweetness, making it a great alternative.
pumpkin puree - Substitute with butternut squash puree: Butternut squash has a comparable flavor profile and consistency to pumpkin puree.
hummus - Substitute with white bean dip: White bean dip has a creamy texture and mild flavor that works well in place of hummus.
hummus - Substitute with baba ganoush: Baba ganoush provides a similar creamy texture with a slightly smoky flavor.
tortillas - Substitute with whole wheat tortillas: Whole wheat tortillas offer a healthier alternative with added fiber.
tortillas - Substitute with gluten-free tortillas: Gluten-free tortillas are a good option for those with gluten sensitivities.
cheddar cheese - Substitute with mozzarella cheese: Mozzarella melts well and has a mild flavor that complements the dish.
cheddar cheese - Substitute with Monterey Jack cheese: Monterey Jack has a creamy texture and mild flavor, making it a suitable alternative.
ground cumin - Substitute with ground coriander: Ground coriander has a warm, citrusy flavor that can replace cumin.
ground cumin - Substitute with ground caraway seeds: Ground caraway seeds offer a similar earthy and slightly sweet flavor.
smoked paprika - Substitute with regular paprika: Regular paprika provides a similar color and mild flavor without the smokiness.
smoked paprika - Substitute with chipotle powder: Chipotle powder adds a smoky flavor with a bit of heat, making it a good alternative.
Other Alternative Recipes Similar to This Dish
How To Store / Freeze This Recipe
- Allow the quesadillas to cool completely before storing. This prevents condensation from making them soggy.
- Place each quesadilla between sheets of parchment paper to avoid sticking.
- Store the quesadillas in an airtight container or a resealable plastic bag. Ensure you remove as much air as possible to keep them fresh.
- For short-term storage, keep the container in the refrigerator. They will stay fresh for up to 3 days.
- For longer storage, freeze the quesadillas. Lay them flat in a single layer on a baking sheet and freeze until solid. This prevents them from sticking together.
- Once frozen, transfer the quesadillas to a freezer-safe bag or container. Label with the date for easy tracking.
- To reheat, thaw the quesadillas in the refrigerator overnight if frozen. Heat a skillet over medium heat and cook for 2-3 minutes on each side until warmed through and crispy.
- Alternatively, you can reheat in the oven. Preheat to 350°F (175°C), place the quesadillas on a baking sheet, and bake for about 10 minutes or until heated through.
- For a quick option, use a microwave. Place the quesadilla on a microwave-safe plate and cover with a damp paper towel. Heat on high for 1-2 minutes, checking halfway through.
How To Reheat Leftovers
Stovetop Method:
- Heat a non-stick skillet over medium heat.
- Add a small amount of olive oil or butter to the skillet.
- Place the quesadilla in the skillet and cover with a lid.
- Cook for 2-3 minutes on each side until the cheese is melted and the tortilla is crispy.
- Remove from the skillet and let it cool for a minute before cutting into wedges.
Oven Method:
- Preheat your oven to 350°F (175°C).
- Place the quesadilla on a baking sheet lined with parchment paper.
- Cover the quesadilla with aluminum foil to prevent it from drying out.
- Bake for 10-15 minutes until the cheese is melted and the tortilla is heated through.
- Remove from the oven, let it cool slightly, and then cut into wedges.
Microwave Method:
- Place the quesadilla on a microwave-safe plate.
- Cover with a damp paper towel to keep it moist.
- Microwave on high for 1-2 minutes, checking halfway through to ensure even heating.
- Let it sit for a minute before cutting into wedges.
Air Fryer Method:
- Preheat the air fryer to 350°F (175°C).
- Place the quesadilla in the air fryer basket.
- Air fry for 3-5 minutes until the cheese is melted and the tortilla is crispy.
- Remove from the air fryer and let it cool for a minute before cutting into wedges.
Best Tools for This Recipe
Mixing bowl: A large bowl to combine the pumpkin puree, hummus, cumin, smoked paprika, salt, and pepper.
Spatula: Useful for spreading the pumpkin hummus mixture evenly on the tortillas.
Cheese grater: If you are using a block of cheese, this will help you shred it.
Skillet: A flat-bottomed pan to cook the quesadillas until they are golden brown and the cheese is melted.
Tongs: Handy for flipping the quesadillas in the skillet.
Knife: To cut the quesadillas into wedges once they are cooked.
Cutting board: A surface to cut the quesadillas on.
Measuring spoons: To measure out the cumin, smoked paprika, salt, and pepper accurately.
Measuring cup: To measure the pumpkin puree and hummus.
Olive oil bottle: To add a little oil to the skillet for cooking the quesadillas.
How to Save Time on Making This Recipe
Prepare the filling ahead: Mix the pumpkin puree and hummus with spices the night before to save time on busy days.
Pre-shredded cheese: Use pre-shredded cheddar or your favorite cheese to cut down on prep time.
Batch cooking: Cook multiple quesadillas at once on a large griddle instead of a skillet to save time.
Use a food processor: Blend the filling ingredients in a food processor for a smoother texture and faster mixing.
Store-bought tortillas: Opt for store-bought tortillas to eliminate the need for making them from scratch.
Pumpkin Hummus Quesadilla Recipe
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1 cup hummus
- 4 large tortillas
- 1 cup shredded cheese cheddar or your choice
- 0.5 teaspoon ground cumin
- 0.5 teaspoon smoked paprika
- Salt and pepper to taste
- Olive oil for cooking
Instructions
- In a bowl, mix pumpkin puree, hummus, cumin, smoked paprika, salt, and pepper.
- Spread the mixture evenly on one half of each tortilla.
- Sprinkle shredded cheese on top of the mixture.
- Fold the tortillas in half.
- Heat a skillet over medium heat and add a little olive oil.
- Cook each quesadilla for 2-3 minutes on each side until golden brown and cheese is melted.
- Cut into wedges and serve warm.
Nutritional Value
Keywords
Suggested Appetizers and Desserts for This Recipe
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