Spicy Avocado Hummus with Cheesy Quesadillas

This Spicy Avocado Hummus with Cheesy Quesadillas recipe is loved by kids, adults, and anyone in between, delicious served with a side of olives!

This past weekend was bittersweet for our family, as Abby graduated and we attended a whole lot of graduation parties. I devoted the weekend to party-hopping, trying to get to as many as we could. It was exhausting (with 100+ degree days), but fun. I thought back to a couple weeks ago when Abby had her friends over after school … and they were hungry.

What do you make a bunch of starving teens … in very little time? We’ve always been a quesadilla-loving-family, so this was easy for me to whip up.

The secret to good quesadillas is to use good tortillas, and butter both sides (I know, lots of calories, but so good!), and get that “crunch,” so they are not soggy.

I used a Mexican mixed cheese. And served them with black olives!

Mashed the avocados and added simple ingredients, to make this Spicy Avocado Hummus.

Great snack, if you’re ever looking for something quick and easy!

Abby had a great idea, the day of graduation, to invite all the senior girls in her class to the park for “girlfriend” photos. Not all of them showed up, but she got several series of group shots. I loved how the pictures showed them so bright and cheery, such beautiful girls.

Our baby graduated later that night, and I’ll share all about the party we hosted for her in another post.

For now … here’s a great summer quesadilla recipe with spicy avocado hummus for you to enjoy!

What’s a “kid-friendly” snack you like to prepare, in very little time?

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Spicy Avocado Hummus with Cheesy Quesadillas

A delicous dip or hummus served with corn chips, crackers, veggies, or in cheesy quesadillas. For more spice, add red pepper flakes or more cayenne pepper.

Prep Time: 15 minutes mins

Cook Time: 10 minutes mins

Total Time: 25 minutes mins

Yield: 6

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Ingredients

 

1x2x3x

• 2 large avocados, peeled and cut into small pieces
• 1 15- ounce can Bush’s garbanzo beans, drained and rinsed
• 1/4 cup fresh lime juice
• 1 1/2 tablespoons tahini, sesame paste
• 1/2 cup extra-virgin olive oil
• 1 jalapeno, finely chopped
• 1/2 tsp. garlic powder
• 1/4 tsp. cayenne pepper
• 1/2 tsp. cumin
• 1/2 tsp. white pepper
• Kosher salt
• 12 Large flour tortillas
• 6 cups Mexican cheese
• Olives, optional

Instructions

 

• In a food processor, puree the avocados, garbanzo beans, lime juice and tahini. Add the 1/2 cup of oil and puree until smooth; season with salt and pepper.
• Remove the mixture to a bowl.
• Butter the flour tortillas on each side. On medium heat, cook the tortillas until browned; flip over.
• To each tortilla, add 1 cup of cheese, place a cooked tortilla on top. Cook on each side, flipping over until cheese is melted.
• Cut into wedges and serve with Spicy Avocado Hummus and olives (optional).
• Or, drizzle the bowl of Spicy Avocado Hummus with olive oil (optional), and serve with chips.

Author: Sandy / Reluctant Entertainer

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