I must admit that when Sonja started mentioning pumpkin hummus a few weeks ago, I was more than skeptical. The concept just seemed like a cheap way to instill some “fall feeling” into a recipe. Does anyone even like pumpkin without pumpkin spices? Even after the first trial, I wasn’t really sold.
It was the leftovers that stole my heart. We had several test batches in the refrigerator on a late Monday night so I threw some in with pasta — and bang! Easy, seemingly cheesy, goodness. I basically slathered all of my meals and sandwiches with the stuff for the next week.
I really could probably start a new blog (acouplecookspumpkinhummusrecipes.com) and not lack in inspiration. For you, this year anyway, we’re keeping it to three. The basic appetizer recipe, the comforting pasta, and this: a perfectly crisp, yet gooey quesadilla.Print
- 2 corn tortillas
- 1/4 cup pumpkin hummus
- 1/4 cup shredded Mexican blend cheese
- Hot sauce
- 1/2 tablespoon butter
- 1 tablespoon fresh cilantro, chopped
- Make the pumpkin hummus.
- On one tortilla, spread 1/4 cup pumpkin hummus. Sprinkle with 1/4 cup shredded cheese and a bit of hot sauce.
- Heat a griddle over medium heat and melt 1/2 tablespoon butter. Place the tortilla on a griddle and place the remaining tortilla on top. Cook until the bottom is slightly browned; flip and cook the other side until browned.
- Remove from the griddle and cut into 4 pieces. If desired, sprinkle with chopped cilantro.
About the Authors
Cookbook Author and writer
Sonja Overhiser is an acclaimed vegetarian cookbook author and cook based in Indianapolis. She’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.
Cookbook Author and photographer
Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the food website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the “best vegetarian cookbooks” by Epicurious.