Beet Hummus Collard Wraps Recipe
🔪Prep Time: 15 minutes
👩🍳Cook Time: 20 minutes
1 large beet, peeled and chopped
1½ cups cooked chickpeas (or one 15-ounce can, rinsed and drained)
2 tablespoons tahini (gluten-free if necessary)
2 tablespoons olive oil
2 tablespoons lemon juice
1 garlic clove, peeled
Pinch of smoked paprika
Salt and black pepper to taste
6 large collard leaves, cleaned, dried, stems removed
2 carrots, peeled and julienned
1 yellow bell pepper, sliced
1 avocado, pitted, peeled, and sliced
Bean sprouts (or other sprouts)
1Place the beet in a small pot and cover with water.
2Bring to a boil, then reduce to a simmer and cover.
3Cook until the beet is tender enough to be easily pierced by a fork, 8 to 10 minutes. Remove from the heat.
4Use 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.
5Process until smooth, pausing to scrape the sides as necessary.
6If it’s too thick, add beet water by the tablespoon until it reaches your desired consistency.
7Taste and add salt and pepper as needed. Chill for 30 minutes or until ready to use.
8Lay 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.
9Spread some beet hummus on the leaf, leaving about an inch around the perimeter.
10On 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.
11Starting with that edge (the one nearest the fillings), roll the collard leaf over the filling and continue to roll, tucking in the filling as needed, until the leaf is completely rolled up.
12Slice in half and place on a plate, seam side down. Repeat with the remaining leaves.
13Serve immediately. Leftover hummus will keep in an airtight container in the fridge for 4 to 5 days.
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Stephanie Dreyer (owner of Batch Cooking Club) is a plant-based meal planning expert. Her recipes and meal planning advice have been featured in several publications and online media outlets, including VegNews magazine and VegNews.com, Chickpea magazine, MensHealth.com, Parade and Thrive Global.
Earth of Maria
I’ve never been good at introductions because when they’re needed, I seem to forget every single interesting thing about myself. But I guess we’ll start with the basics. My name is Maria, and I am a twenty year old student from England. I study history at the University of Oxford and live in Brighton, but I was born in Russia and moved to the UK around ten years ago. I’m a vegan foodie (as you can probably tell by this blog), a lover of long walks and somewhere awkwardly between extrovert and introvert. Veganism and healthy eating are a huge part of my life, given that both have helped me overcome an unhealthy relationship with food. Finding balance took a lot of time and patience. But, as with many things in life, hard work proved 110% worth it! Whenever I’m not in the kitchen or working in my room, you’ll often find me at the gym, or at the grocery store looking for inspo for my next recipe.