Wednesday, May 20, 2009
Part hummus, part quesadilla. And you get the hummadilla.
This concoction is a ripoff of a menu item at the Magnolia Cafe in Austin, Texas. And it is SOOOOOO GOOOOOOD. Yum. Yum yum.
2 whole-wheat flour tortillas
1/4 c to 1/2 c hummus (depending how much you love it)
1/4 c black beans
chopped up tomatoes and onions and/or red salsa to your liking
To crisp up the tortillas without using oil, heat them on a med-high to high heat skillet for a few minutes each side. They should become crisp and firmer, almost like a tostada. Slather a tortilla with hummus, then top with black beans and salsa. Put the other tortilla on top, and put it all back in the skillet to warm it up. Then just slice it in half. And you're done.
Mmm.. I also think this would be so awesome with some black olives, and also some jalapeños, so I'll have to try that next time. The hummus I used was made with chickpeas, walnuts, and hot sauce. Yum!