Beet Hummus Veggie Collard Wraps
Ingredients
- 6 large collard greens, preferably organic and washed
- beet hummus
- shredded carrots
- cucumber, sliced
- sprouts
- toasted pumpkin seeds
- 1 package coleslaw mix
- 1-2 avocados
- 1 large ripe mango
Beet hummus
- 1 can (15 oz) cannellini/great northern beans, drained and rinsed
- 3/4 cup cooked beets
- 1/4 cup tahini
- 1 tablespoon lemon juice
- 1 teaspoon minced garlic
- 1/4 teaspoon ground cumin
- 1 teaspoon salt
- pinch of pepper
Preparation
Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you blanch or boil them before adding them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much. Place the hummus in the fridge while you blanch the collard greens.
Fill a 12-inch skillet with water about halfway full and bring it to a boil. Fill a large bowl with ice water and place it next to the stove. Line a large plate with a few paper towels and set that beside the ice water bowl.
Wash the collard greens and then with a small knife, carefully trim and thin out the large stem on the back to allow it to roll easier.
Place one collard green in the boiling water at a time and allow it to boil for about 2 minutes. Immediately submerge the collard green into the ice water bath for about 20 seconds and then carefully move the collard wrap to the plate making it as flat as possible to allow the excess water to absorb into the paper towels. Repeat the blanching process for all of the collard wraps.
Prep the veggies, cutting them into thin slices.
On a large, flat surface spread out the collard wrap and pat any excess water dry with a paper towel.
Spread beet hummus on each collard green leaf, add the prepared vegetables, roll up tightly, and serve.
