Beet Hummus Collard Wraps

Beet Hummus Collard Wraps Recipe

By Veegs

🔪Prep Time: 15 minutes

👩‍🍳Cook Time: 20 minutes


Beet hummus

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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