Pink Hummus Quesadillas

1 cup dried chickpeas or 2 cans chickpeas, rinsed well

3 Tbsp. lemon juice

1/2 clove garlic

1 tsp. cumin

1 tsp. chili powder

1/2 cup sun-dried tomates packed in oil

1/2 cup salsa or canned diced tomates

1/4 tsp salt

12 corn tortillas

Spinach, chopped

Shredded Mozzarella cheese

Sour cream or Greek yogurt

If using dried chickpeas, cook on low in crockpot, overnight in 3 cups of water.

Blend chickpeas, lemon juice, garlic, cumin, tomatoes, salsa and salt in food processor and blend until smooth.

Place a tortilla on a heated skillet. Add hummus mixture topped with spinach and cheese. Add another tortilla on top. Grill both sides.

Serve with sour cream or Greek yogurt.