Segments: 1:blog, 2:collard-green-hummus-wraps, 3:, 4:, 5:
Collard Green Hummus Wraps | Great Performances


This site requires a screen size of 320px wide or greater.

Back to Posts

Collard Green Hummus Wraps
by Samantha Pagan, Director of NYC Programs for The Sylvia Center

Serves 6


For wraps:

1 large bunch collard greens, de-stemmed 

3 avocados, sliced

Various pepper slices 

Onion slices  

Cucumber slices 

Warm water and vinegar 

For hummus:

1 large can chick peas (garbanzo beans)

½ cup tahini 

1 lemon, zested and juiced 

¼ cup olive oil 

1 tsp minced garlic

½ tsp ground cumin (optional)

Salt to taste 


1) Soak de-stemmed collards in warm water and vinegar to soften and make pliable.

2) Make Hummus: Combine ingredients in the bowl of a food processor or blender. Mix until smooth, adding water if necessary. Taste and add salt as needed.

3) Slice veggies very thin.

4) Remove collards from water and pat dry. Using one side of a leaf, spread hummus, layer sliced veggies.

5) Fold over the curved side of the leaf, then roll from one end to the other, using a dab of hummus if necessary to seal.

Be the first to comment...

Add Your Comment:

Please enter the word you see in the image below: