This Hummus Quesadilla with Caramelized Onions is a healthy alternative to a classic. Made with red pepper hummus, it is rich and flavorful.
This Hummus Quesadilla with Caramelized Onions is super easy to make, making it a perfect weeknight meal.
Caramelized onions elevate anything you add them to. They add a rich, sweet flavor.
Combine caramelized onions with roasted red pepper hummus and cherry tomatoes on a tortilla, and you have a winning combination.
Hummus is also good on a taco pizza and in a veggie sandwich. It is for more than just dipping!
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Onion: You can caramelize pretty much any type of onion. I've caramelized red onions, yellow, and sweet onions. Use your favorite. I used a yellow onion for this recipe.
- Salt: Enhances flavors.
- Balsamic vinegar: Enhances sweetness. You could also use a pinch of white or brown sugar or leave it out altogether.
- Olive oil: For cooking the onion and the quesadilla. Any neutral-flavored oil would work.
- Tortillas: I used brown rice tortillas for a gluten-free version. Use your favorite.
- Hummus: I used homemade roasted red pepper hummus. Use your favorite homemade or store-bought hummus. You could also use my baba ghanoush recipe.
- Tomatoes: Add a fresh sweet flavor. I used cherry tomatoes. You could use any variety of tomatoes or leave them out altogether.
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- Slice onions about ⅛" thick.
- Heat oil in a pan over medium heat. Add sliced onions. Season with salt.
- They will soften up as they cook. It will take a good 35-40 minutes.
- If they take start to stick add a little water. I like to add about a quarter of a cup at a time.
- Balsamic vinegar adds a wonderful flavor. Add a couple of splashes near the end of the cooking time. Alternatively you can add a couple of pinches of sugar or brown sugar.
- On a tortilla, spread roasted red pepper hummus.
- Layer caramelized onions and tomatoes.
- Top with the other tortilla.
- Place in a skillet and cook on medium heat until starting to brown. Flip and cook other side.
- Remove from the skillet and slice.
I recommend making this roasted red pepper hummus quesadilla right before you eat it. The individual components (caramelized onions, roasted red pepper hummus) will last up to 5 days in airtight containers in the fridge.
This vegan quesadilla with rich caramelized onions and savory roasted red pepper hummus has the perfect balance of flavors.
I originally posted this recipe on February 26, 2016. I added new photos, text, and a video when I republished it.
*If you love this recipe, please come back and leave your feedback and star rating.
Hummus Quesadilla with Caramelized Onions
- Heat 2 tablespoons of olive oil in pan at medium heat and add sliced onion. Stir the onion until it is coated with oil. Add salt.
- Stir the onions every five minutes or so. Cooking will take about 35-40 minutes.
- Add a small amount of vinegar to deglaze the pan and cook a couple more minutes.
- Spread roasted red pepper hummus on a tortilla, add sliced tomato and caramelized onion.
- Heat olive oil in a pan. Add tortillas with filling. Cook until golden brown. Then, flip and cook other side.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.