Beet Hummus Collard Wraps Vegan Recipe

These beet hummus collard wraps from the 'But My Family Would Never Eat Vegan!' cookbook by Kristy Turner are healthy, vegan and totally delicious.

Are you resolved to tuck something healthier into those lunchboxes? This crunchy-green, vegan spin on wraps gets the job done – complete with a punch of hot-pink hummus. Try this recipe from But My Family Would Never Eat Vegan! 125 Recipes to Win Everyone Overby Kristy Turner, published by The Experiment.

Basics

  • Prep time: 15 minutes
  • Active time:20 minutes
  • Inactive time:20 minutes
  • Serves:4 to 6

Hummus

Ingredients

  • 1 large beet, peeled and chopped
  • 1 1/2cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
  • 2 tahini (gluten-free if necessary)
  • 2 olive oil
  • 2 lemon juice
  • 1garlic clove, peeled
  • Pinch of smoked paprika
  • Salt and black pepper to taste

Directions

  1. Place the beet in a small pot and cover with water.
  2. Bring to a boil; then reduce to a simmer and cover.
  3. Cook until the beet is tender enough to be easily pierced by a fork (8-10 minutes).
  4. Removefrom heat.
  5. Use a slotted spoon to transferthe beet to a food processor (reserving the cooking water) and addthe chickpeas, tahini, olive oil, lemon juice, garlic and paprika.
  6. Process until smooth, pausing to scrapethe sides as necessary.
  7. If it’s too thick, addbeet water by the tablespoon until it reaches your desired consistency.
  8. Taste and addsalt and pepper as needed.
  9. Chill for 30 minutes or until ready to use.

Wraps

Ingredients

  • 6 large collard leaves (cleaned, dried and stems removed)
  • 2 carrots, peeled and julienned
  • 1 yellow bell pepper, sliced
  • 1avocado (pitted, peeled and sliced)
  • Bean sprouts (or other sprouts)

Directions

  1. Laya collard leaf flat, bottom up, and carefully run a knife down the spine of the stem, shavingoff the bulk of the thick stem.
  2. Spreadsome beet hummus on the leaf, leaving about an inch around the perimeter.
  3. 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.
  4. Starting with that edge (the one nearest the fillings), roll the collard leaf over the filling and continue to roll, tuckingin the filling as needed, until the leaf is completely rolled up.
  5. Slice in half and place on a plate, seam side down.
  6. Repeat with the remaining leaves.
  7. Serve

This recipe is from But My Family Would Never Eat Vegan! 125 Recipes to Win Everyone Over© by Kristy Turner, 2016. It was reprinted by permission of the publisher, The Experiment. Available wherever books are sold.

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