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.