|15 min||0 min||15 min||6|
|2 medium||Zucchini (peeled and chopped)|
|1/3 cup||Lemon juice|
|1/3 cup||Extra virgin olive oil|
|1 1/2 tsp||Cumin|
|1 dash||Black pepper|
|12 leaf||Collard greens|
1. Chop your zucchini and then add it to a large food processor along with your tahini, lemon juice, olive oil, garlic, cumin, salt and pepper.
2. Process your zucchini hummus for about 30 seconds - 1 minute, until you get desired consistency. Season to taste by adding more salt, if needed.
3. Prep your collard wraps by placing them 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.
4. Place two leaves head to foot, overlapping halfway. Apply a good amount of hummus at the center where the two leaves overlap. Add desired toppings (see notes). Fold in sides and tightly roll like you would a burrito. Cut through the centre just before eating. Enjoy!
Topping ideas: Handful of grated carrots, sprouts, diced green onions, diced avocado. dairy-free cheese or goat cheese, turkey or chicken slices, mashed chickpeas, tempeh, tofu or salmon.
1 cup of collard greens contains nearly 850% of your RDA Vitamin K! Vitamin K works with Vitamin D to help prevent loss of calcium in your bones.