Fresh Collard and Hummus Wrap
Ingredients
- 1 bunch collard leaves (see preparation below)
- Assorted veggies, thinly sliced peppers, cucumbers, carrots, etc.
- Optional: sprouts or cooked quinoa:
Hummus (see notes*)
- 1 can 15 oz. garbanzo beans (can also use dry, soaked and cooked beans), reserve approx. 1 cup of liquid.
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 clove garlic
- ½ teaspoon sea salt
Instructions
For Collard Wrap:
- Shave the thick stems that run down the center of the collard green leaves so they become flexible and easy to roll.
- Submerge the collard greens in boiling, salted, water for 30 seconds.
- Remove the greens and submerge in ice water to stop the cooking process.
- Allow to cool. Pat dry.
For Hummus:
- Add all ingredients to a blender and blend on medium high speed.
- Add in reserved liquid or water if needed to thin.
To Assemble Wrap:
- Lay collard green leaves on a flat surface with the side of the stem that you trimmed facing up.
- Spoon the hummus on the bottom center of leaf. Add the other veggies on top.
- Roll up like a tortilla or sandwich wrap and enjoy!
Notes
*If short on time or ingredients, use store bought hummus of your choice.