- Place the beet in a small pot and cover with water. Bring to a boil, then reduce to a simmer and cover. Cook until the beet is tender enough to be easily pierced by a fork, 8 to 10 minutes. Remove from the heat.
- Use a slotted spoon to transfer the beet to a food processor (reserving the cooking water) and add the chickpeas, tahini, olive oil, lemon juice, garlic, and paprika. Process until smooth, pausing to scrape the sides as necessary.
- If it’s too thick, add beet water by the tablespoon until it reaches your desired consistency. Taste and add salt and pepper as needed. Chill for 30 minutes or until ready to use.
- Lay a collard leaf flat, bottom up, and carefully run a knife down the spine of the stem, shaving off the bulk of the thick stem. Spread some beet hummus on the leaf, leaving about an inch around the perimeter.
- On one half of the leaf, parallel to the spine, lay out a small bit of carrots, bell pepper, and avocado slices, then top with a small pile of sprouts. Starting with that edge (the one nearest the fillings), roll the collard leaf over the filling and conti
- Slice in half and place on a plate, seam side down. Repeat with the remaining leaves. Serve immediately. Leftover hummus will keep in an airtight container in the fridge for 4 to 5 days.
Beet Hummus Collard Wraps
By Vilija C
Feb, 22nd
603
Servings
6 persons
Cook Time
35 minutes
Ingredients
13
- 15
Ingredients
- For beet hummus
- 1 large beet, peeled and chopped
- 1½ cups cooked chickpeas
- 2 tablespoons tahini
- 2 tablespoons olive oil
- 2 tablespoons lemon juice
- 1 garlic clove, peeled
- Pinch of smoked paprika
- Salt and black pepper to taste
- For wraps
- 6 large collard leaves, cleaned, dried, stems remo
- 2 carrots, peeled and julienned
- 1 yellow bell pepper, sliced
- 1 avocado, pitted, peeled, and sliced
- Bean sprouts (or other sprouts)
