|20 min||0 min||4|
|8 leaf||Collard greens|
|4 medium||Carrots (julienned)|
|4 medium stalk(s)||Celery (julienned)|
|16 tomato||Cherry Tomatoes (diced)|
|8 medium (7cm long)||Sweet pickles (thinly sliced)|
|2 clove(s)||Garlic (hummus)|
|2 cup||Chickpeas, canned, drained (drained and rinsed, hummus)|
|1 whole lemon(s)||Lemon juice (hummus)|
|1/2 cup||Parsley, fresh (packed, hummus)|
|1/4 cup||Tahini (hummus)|
|2 tbsp||Olive Oil, Extra Virgin (hummus)|
|1 tbsp||Miso paste (hummus)|
|1/2 tbsp||Cumin (hummus)|
|1/2 tsp||Cayenne pepper (hummus)|
|1/4 tsp||Black pepper (hummus)|
|1 pinch||Sea Salt (hummus)|
1. 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.
2. 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.
3. Gently fold the tomatoes and pickles into the hummus.
4. To assemble the 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.
are a great source of protein for vegetarian and vegans - it is also high in fiber which helps to promote healthy digestion!