1 large bunch collard greens, de-stemmed
3 avocados, sliced
Various pepper slices
Warm water and vinegar
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.