Hummus Quesadilla with Pomegranate & Feta

17 30 342
Ingredients Minutes Calories
Prep Cook Servings
15 min 15 min 6
Hummus Quesadilla with Pomegranate & Feta
Health Highlights


1 can (15oz) Chickpeas, canned, drained (rinsed)
3 tbsp Lemon juice
1 tbsp Extra virgin olive oil
1 1/2 tbsp Tahini
3 tbsp Water
1 tsp Cumin
1/2 clove(s) Garlic (minced)
1 pinch Salt and pepper (to taste)
1 tbsp Extra virgin olive oil (in an oil atomizer)
6 flatbread Flatbread, multigrain with flax, Flatout
1/2 cup seeds Pomegranate seeds
1/4 cup Kalamata olives (pitted, minced)
2 cup Baby spinach
2 pepper(s) Roasted red peppers, canned (sliced)
114 gm Feta cheese (crumbled)
1 tsp Za'atar
1/4 cup Tzatziki sauce (for dipping)


In a small food processor, puree all of the ingredients and season with salt and pepper, to taste. Set aside.

Divide the hummus among the 6 Flatout Flatbreads, leaving at least ½ inch around the edge. Onto one side, add the baby spinach, red peppers, olives, pomegranate seeds and feta then fold the tortilla over like a book.

Preheat a large nonstick skillet over medium high heat and add a spritz of olive oil. While in the pan, spritz the top of the tortilla and sprinkle with za’atar. Flip and cook until golden brown and caramelized.

Serve with tzatziki for dipping.


Nutrition Facts

Per Portion

Calories 342
Calories from fat 145
Calories from saturated fat 34
Total Fat 16.1 g
Saturated Fat 3.8 g
Trans Fat 0.0 g
Polyunsaturated Fat 2.3 g
Monounsaturated Fat 6.2 g
Cholesterol 17.1 mg
Sodium 783 mg
Potassium 263 mg
Total Carbohydrate 38 g
Dietary Fiber 14.0 g
Sugars 6.6 g
Protein 18.5 g

Dietary servings

Per Portion

Fruit 0.2
Grain 1.5
Meat Alternative 0.5
Milk Alternative 0.4
Vegetables 1.1

Energy sources