Process all hummous ingredients in food processor.
Place collard leaves flat (rough side up) on a cutting board and gently glide a sharp paring knife across the length of the stem, shaving it down to the same thickness as the rest of the leaf. Each wrap will require two leaves for rolling. Place two leaves head to foot, overlapping half way. Apply a good amount of hummous at the center where the two leaves overlap. Add desired toppings. Fold in sides and tightly roll like you would a burrito. Cut through centre just before eating.
Topping ideas: Handful of grated carrots, sprouts, diced green onions, diced avocado