We love these hummus quesadillas! Crispy, golden tortillas filled with smooth, creamy hummus. Top them with a quick avocado-tomato salad and your family will go crazy for them.
Hummus quesadillas are my family’s newest obsession.
This is about as simple as dinner gets on a busy weeknight: warm, golden tortillas spread with creamy hummus—use your favorite flavor—and toasted until crisp. Finish with a bright tomato and avocado salad for contrast.
It’s embarrassingly easy and ridiculously delicious. Super simple, but so good.
Here’s how this idea started. My cousin Lacy introduced me to hummus-and-avocado quesadillas when she was doing baby-led weaning with her son, Cooper, who has a dairy allergy. I remembered it later and tried it at home. I ended up making two quesadillas because I kept stealing bites—and everyone loved them.
We’re a big cheese family, so I don’t think of this as a replacement so much as a fantastic alternative. It’s great if you’re dairy-free, but it’s also simply a really tasty quesadilla on its own. Perfect for lunch or a fast dinner when time is short.
The best part is how flexible the recipe is. Use any hummus you love—even a sweet or chocolate hummus for a playful dessert version—and any tortilla: flour, corn, or a specialty option like almond flour tortillas. Pick a flavor profile that suits your family.
One tip: toast the quesadilla in a skillet for texture. Microwaving works for melty cheese, but hummus stays creamy, so you’ll want a golden, crisp exterior. Cook in a nonstick skillet over medium-low heat with a little butter, ghee, coconut oil, or an olive oil spray until each side is golden and toasty.
I like to bulk the meal up with a quick avocado-tomato salad I toss together while the quesadillas cook. It’s simple: chopped avocado and cherry tomatoes dressed with olive oil, lime juice, salt, and pepper. Pile it on top and add pickled onions if you have them for brightness.
It’s light, satisfying, fast, and endlessly customizable—definitely worth making your new go-to.
Hummus Quesadillas
Hummus Quesadillas with Avocado and Tomato
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Ingredients
- 4 tortillas — flour, corn, or your favorite
- ½ cup hummus — or more to taste
- olive oil spray or butter for toasting
- 1 avocado — chopped
- 1 handful cherry tomatoes — chopped
- 1 drizzle olive oil
- 1 lime — juiced
- kosher salt and pepper
- pickled onions — for serving (optional)
Instructions
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Spread 1/4 cup hummus evenly over two tortillas, then top each with another tortilla to form two quesadillas.
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Heat butter or oil (or use an olive oil spray) in a nonstick skillet over medium-low. Cook each quesadilla 4–6 minutes per side, until golden and crisp. Remove and repeat with the second quesadilla.
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In a bowl, toss the chopped avocado and tomatoes with the olive oil and lime juice. Season with salt and pepper to taste.
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Serve the quesadillas topped with the avocado-tomato salad and a few pickled onions, if desired.
Did you make this recipe?
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Easiest meal ever.