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Using a 2½-inch circle cookie cutter (or a glass with a 3½-inch circumference and a small knife), cut 3 circles from each tortilla.
In a small bowl, stir together the hummus, cumin and cilantro.
Spread 1 teaspoon of the hummus mixture on each tortilla circle.
Divide the avocado slices and queso fresco evenly between the quesadillas, arranging them on one half of the tortilla circles.
Heat a large skillet over medium heat.
Place several quesadillas in the pan and cook until the tortillas are golden brown, 2 to 3 minutes per side.
Repeat with the remaining quesadillas.
Serve.