Hummus Collard Wraps

Yield 4 servings
  • 8 large collard green leaves
  • 4 carrots, julienne
  • 4 celery stocks, julienne
  • 16 cherry tomatoes, diced
  • 8 pickles, thinly sliced
  • 2 garlic cloves
  • 2 cups cooked chickpeas
  • 1 lemon, juiced
  • 1/2 cup parsley, packed
  • 1/4 cup tahini
  • 2 tablespoons olive oil
  • 1 tablespoon cumin
  • Salt and pepper, to taste

1. Wash the collard green leaves and put them flat on a cutting board with the spine sides 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.

2. Make the hummus by placing the garlic in a food processor and process until chopped. Add the chickpeas, lemon juice, parsley, tahini, olive oil, cumin, salt and pepper and blend until smooth.

3. Gently fold the tomatoes and pickles into the hummus.

4. To assemble the wraps, lay the collards on a flat surface. Place the carrots and celery in the center of the wrap and top each collard with ΒΌ cup of hummus. Roll up the collard wraps starting at the base of the collard green and secure with kitchen twine.

5. Enjoy!