Hummus Collard Wraps are light, refreshing and make an excellent packed lunch. The crisp collard greens are filled with hummus, crunchy carrots, juicy celery, tomatoes and pickles. They are easy to make, travel well.
Hummus Collard Wraps [VEGAN, GF]
Serves 4
Ingredients
• 8 large collard green leaves
• 4 carrots, julienne
• 4 celery stocks, julienne
• 16 cherry tomatoes, diced
• 8 pickles, thinly sliced
Hummus
• 2 garlic cloves
• 2 cups chickpeas (19oz drained and rinsed)
• 1 lemon, juiced
• ½ cup parsley, packed
• ¼ cup tahini
• 2 Tbsp olive oil
• 1 Tbsp miso
• ½ Tbsp cumin
• ½ tsp cayenne pepper
• ¼ tsp black pepper
• Salt to taste
To Prepare
Wash the collard green leaves and lie them flat on a cutting board spine side up. Carefully run your knife or a peeler over the spine and shave off as much as possible. This will make your collard wraps much easier to roll.
To make the hummus, place the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, miso, cumin, cayenne pepper, black pepper and salt and blend until smooth.
Gently fold the tomatoes and pickles into the hummus.
To assemble the hummus collard wraps, lay the collard wraps on a flat surface. Place the carrots and celery in the center of the wrap and top each collard wrap with ¼ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.
