Yields1 Serving
 6-8 large collard leaves, spines crushed*
 2 cups water
Hummus
 1, 15.5-oz. can small white beans, rinsed and drained
 2 tablespoon lemon juice
 1 tablespoon tahini paste
 2 small cloves garlic
 1 cup spinach, packed
 ½ teaspoon salt
Vegetables
 1 red pepper, sliced thinly
 1 seedless cucumber, sliced thinly
 3 carrots, peeled and sliced thinly
 1 avocado, pitted and sliced thinly
 6 scallions, cut lengthwise into strips
 ¼ cup herbs of choice [basil leaves, cilantro, parsley]
1

Place 2 cups of water in a shallow sauté pan. Bring to a boil then reduce to a simmer. Using tongs, plunge collard leaves, one at a time, in the water for 30 seconds until soft and bright green.

2

Remove leaves to paper towel-lined plate to dry.

3

Meanwhile, add beans, lemon juice, tahini, and garlic to food processer. Pulse until just smooth with some texture. Pulse in spinach.

4

Season with salt.

5

Prepare vegetables according to directions.

6

Place one collard wrap on a flat surface and place ¼ cup of hummus on the top two-thirds. Top with vegetables and roll wrap once, folding in one end, then complete wrap. One end will remain open.

* To crush spines of collards: Lay collard leaf on flat surface. Place the back of a chef’s knife on lower part of collard spine – place pressure on flat part of knife until spine is crushed, lightly tapping if necessary.

Ingredients

 6-8 large collard leaves, spines crushed*
 2 cups water
Hummus
 1, 15.5-oz. can small white beans, rinsed and drained
 2 tablespoon lemon juice
 1 tablespoon tahini paste
 2 small cloves garlic
 1 cup spinach, packed
 ½ teaspoon salt
Vegetables
 1 red pepper, sliced thinly
 1 seedless cucumber, sliced thinly
 3 carrots, peeled and sliced thinly
 1 avocado, pitted and sliced thinly
 6 scallions, cut lengthwise into strips
 ¼ cup herbs of choice [basil leaves, cilantro, parsley]

Directions

1

Place 2 cups of water in a shallow sauté pan. Bring to a boil then reduce to a simmer. Using tongs, plunge collard leaves, one at a time, in the water for 30 seconds until soft and bright green.

2

Remove leaves to paper towel-lined plate to dry.

3

Meanwhile, add beans, lemon juice, tahini, and garlic to food processer. Pulse until just smooth with some texture. Pulse in spinach.

4

Season with salt.

5

Prepare vegetables according to directions.

6

Place one collard wrap on a flat surface and place ¼ cup of hummus on the top two-thirds. Top with vegetables and roll wrap once, folding in one end, then complete wrap. One end will remain open.

Collard Wraps with White Bean Hummus