It’s Friday! Quesadillas day…

 RECIPE

Yield: 1 and ½ cups approx.

Servings: enough for 4 quesadillas (size of the tortilla=20 cm diameter approx.)

 

For the spread:

1 cup chickpeas

2 cups lightly packed arugula

1 vegan yogurt (unsweetened)

2 tablespoons nutritional yeast

1 tablespoon tahini

1/4 of an avocado

Juice of 1/2 lemon

2 teaspoons mustard

2 cloves of garlic, minced

1/4 teaspoon pepper

1/2 teaspoon salt

 For the quesadillas:

4 tortillas or flat bread

Directions:

Preheat oven to 180°C

Put all the spread/sauce ingredients in the food processor and blend until smooth.

Spread it on your tortillas or flat bread, fold in half and bake at 180°C for 10 minutes.

Optional: before baking them you can also cut them in triangle shapes as pictured in this post.

 

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