Vegetarians and hummus go together like Winston Churchill and cigars. Like suburban moms and Chardonnay. Like Mary Berry and a perfect Victoria sandwich (I could go on, but I'll spare you). Hummus, needless to say, is typically a staple in vegetarian lifestyles, and it certainly is in mine.

Personally, I love when hummus is incorporated creatively rather than just spread on toast or served alongside carrot sticks. Hummus pizza, for example, is superb. Hummus dressing, as well, is truly divine. And the same holds true for hummus quesadillas — say what?? Say yes.

This recipe combines unique ingredients (for a quesadilla, at least) like kalamata olives and sundried tomatoes with mozzarella, a traditional 'dilla cheese. You could use feta to keep everything more in the same Greek-inspired family, if you want, but I personally think feta doesn't melt very well and is also gross when hot.

Like many recipes at OKCVeggie.com, this one is super customizable and doesn't take much time to throw together. We served it with skewers of grilled halloumi and red onions, but you could also do something like roasted broccoli or carrots. We meant to buy some tzatziki to dip the quesadillas in but totally forgot; I highly suggest whipping up this tasty lemon dill sauce, which I think is even better than tzatziki.

INGREDIENTS

Large whole wheat tortillas
Hummus (we used Lilly's Roasted Garlic Hummus)
Low-fat mozzarella cheese
Spinach
Button mushrooms
Kalamata olives
Sundried tomatoes
Banana peppers
Olive oil

STEPS

1) In a pan over medium heat, add olive oil and sliced mushrooms. Sauté with torn bunches of spinach, adding a handful of spinach at a time until all is cooked down. Remove from heat.

2) Brush a tortilla with olive oil. Flip it over and spread hummus on half the tortilla. Sprinkle on some cheese, then add your toppings. Top with a bit more cheese and fold in half. Repeat if you'd like more than one quesadilla (we did two tortillas per person).

3) Warm a skillet over medium heat and add the quesadilla. Flip occasionally until both sides are golden brown.

4) Slice into wedges and serve with roasted veggies, tzatziki and/or lemon dill sauce.