Hummus and Veggie Quesadillas

This was a quick and delicious lunch that L and I could both enjoy together.  I made the hummus the day before, so that made it extra easy to whip up.

Hummus and Veggie Quesadillas

2 tortillas (I used burrito size)
hummus (about 1/3 cup - recipe follows)
baby spinach leaves
grape tomatoes, small dice
paremesan cheese, grated
olive oil

Heat skillet over medium high heat and coat with olive oil.  Place a tortilla on the skillet for a few seconds, then flip.  Remove from heat and spread half the hummus evenly over the tortilla.  Lay spinach leaves over the hummus in one layer.  Sprinkle with tomatoes, then parmesan cheese.  Fold in half and return to the skillet.  Cook for about 1-2 minutes, or until the cooked side is golden brown.  Flip and cook another 1-2 minutes.  Repeat procedure with the second tortilla.  Remove from heat and slice a few wedges for mommy (or daddy) and cut the remainder in bite size pieces for baby. 

Hummus

This is a very mild hummus for baby.  I actually prefer my hummus to have red pepper flakes and lots of kick.  But I doubt L's tummy or palette could handle that!  I don't have exact measurements for this recipe because I usually just eyeball it.  Don't worry, you won't mess it up!

1 (15 oz) can chick peas (or garbanzo beans), drained and rinsed, reserving some of the juice
1 clove garlic, finely chopped
1/2 tbsp - 1 tbsp lemon juice
olive oil (about 2-3 tbsp)

In a food processor, add beans, garlic, lemon juice.  Process with a few pulses to process the beans.  Add some of the reserved bean juice and olive oil and pulse again.  Continue doing this until you get the consistency you prefer.

You could also add fresh parsley, fresh chopped red bell pepper, shredded carrot, sauted spinach leaves...endless possibilities.