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Collard Wraps with Beet Hummus | Great Performances


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Collard Wraps with Beet Hummus
by Suzannah Schneider, Sustainability Connector

Image © Margaret's Dish

A great way to use up those fan-like collards in your fridge.


4 Collard greens

2 Shredded carrots

1 Avocado

Beet Hummus (see recipe below)

Your choice of additional vegetables and protein (tomatoes, herbs, nuts, cheese, protein, even fruit!)


1. Remove the healthiest looking collard leaves from the bunch and trim off the white stalk that does not have any green leaves attached. Soak leaves in warm water and vinegar bath for a few minutes to clean and bring to room temp.

2. Dry leaves completely. Place 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 (refer to image in post). Do this for each leaf. Careful not to nick or tear the leaf with the tip of your knife.

3. Each wrap will require two leaves for rolling. Place two leaves head to foot (with stalks at opposite ends) and overlapping about half way. Apply a good amount of hummus at the center where the two leaves overlap and pile up veggies and other toppings of your choice. Fold in sides and tightly roll like you would a burrito. Leave whole if traveling or saving for later, but cut through center before eating.

For Beet Hummus:


2 Small cooked, peeled beets, roughly chopped. Can be boiled or roasted

2 Cans Chickpeas, drained and rinses

1/3 Cup Tahini

2 Garlic cloves, chopped

1/4 Cup Lemon juice

1/4 tsp Fine sea salt

Pinch Cayenne pepper


1. Combine all ingredients in a food processor and process until very smooth, 2 to 3 minutes, stopping occasionally to scrape down the sides of the bowl.

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