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Collard Wraps with Roasted red pepper hummus

Collard Wraps with Roasted Red Pepper Hummus

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These tasty & refreshing Collard Wraps with Roasted Red Pepper Hummus are the perfect make-ahead, warm-weather lunch/snack food.

Do I have to blanch the collard leaves?

You don’t have to do anything. If you don’t want to blanch, you might want to sub rainbow chard for the collard greens because it’s easier to work with un-blanched. 

Want this hummus Oil-free?

Use oil-free tahini like 365 Whole Foods Brand or Artisana.

Just throw in a clove of raw garlic instead of pan roasting garlic in the Earth Balance.

Have it your way

Like most recipes, this recipe is also a template. If you want to use other veggies, like shredded beets, sliced red pepper—go for it. If you want to use store-bought, plain or spiced hummus—that works too.

Do you have some curried hummus? That sounds good too.

Roasted Red Peppers

If using jarred, use water-packed and drain before using. If you like you can also roast and peel your own red peppers.

Saucy?

If you want more hummus (I do!) you can serve it on the side. If you want the hummus thinner or more sauce-like, just add more liquid from the bean cans.

Let’s Make Collard Wraps with Roasted Red Pepper Hummus

Roasted Red Pepper Hummus

Ingredients for Roasted Red Pepper Hummus
Ingredients for Roasted Red Pepper Hummus

Drain the cans of beans, saving the liquid (aquafaba). Rinse off the beans if you would like.

Add all ingredients to the food processor, keeping in mind that you might not need salt & you may want to start with less aquafaba, adding more later.

Process or blend to desired consistency. Serve or store and refrigerate.

Collard Wraps

Ingredients for Collard Wraps
Ingredients for Collard Wraps

Wash Collard Greens leaves & pat dry.

Hold onto the this stem base and use a knife to shave the thick spine down the middle of the leaf. Cut it so the spine is as flat as can be with the leaf. then cut off large stem base.

Add about 5 cups water to a large pot (or fill about a third full) and bring to a simmer.

While you’re waiting for the water to simmer, add ice to a large bowl and fill about halfway with cold water.

Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a spatula so that leaf is totally submerged in water.

Simmer for 30 seconds.

Remove leaf and immediately place in bowl of ice water.

Submerge leaf for 10 seconds in ice bath to stop the cooking process.

Remove and place on paper towels or a cutting board. Pat with a clean towel or paper towels to dry

Blanched Collard Leaf

Continue process for each leaf.

Spread Hummus on inside of Collard Greens.

Add Sprouts, Cabbage, Carrots, Cucumber, and Avocado evenly to each leaf.

Roll each leaf up like a burrito and slice in half.

Collard Wraps with Roasted Red Pepper Hummus with extra Hummus on the side
Collard Wraps with Roasted Red Pepper Hummus with extra Hummus on the side
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5 from 3 votes

Collard Wraps with Roasted Red Pepper Hummus

These tasty & refreshing Collard Wraps with Roasted Red Pepper Hummus are the perfect make-ahead, warm-weather lunch/snack food.
Course Appetizer, Bring your lunch, Lunch, Meal Prep, Salad
Cuisine American, California
Keyword cold, dairy-free, gluten-free, low or no oil, low-carb
Prep Time 30 minutes
Total Time 30 minutes
Servings 6 wraps
Calories 130kcal

Ingredients

Collard Wraps

  • 6 large collard green leaves
  • 2 – 3 cups ice
  • 1 cup sprouts or microgreens or beansprouts
  • 1 cup shredded purple cabbage
  • 1 cup shredded carrots
  • 1/2 – 1 cucumber sliced into thin strips, I don't peel it
  • 1 avocado sliced
  • 1 cup Roasted Red Pepper Hummus see below or use store bought

Roasted Red Pepper Hummus

  • 425 g chickpeas a 15 ounce can no salt added if possible, drain and reserve liquid
  • 425 g cannellini beans a 15 ounce can no salt added if possible, drain and reserve liquid
  • ¼ cup aquafaba (or more to make a saucy hummus) bean water from cans
  • 2 TBSP pan-roasted garlic pan-roasted in 1 teaspoon Earth Balance or 1 – 2 teaspoons if not pan-roasting
  • 1 teaspoon Earth Balance for pan-roasting the garlic omit if using a less raw garlic
  • 1 teaspoon cumin powder
  • ½ teaspoon salt (more to taste, might not need salt at all) do not add salt until you've tasted the hummus, if your chickpeas & cannellini beans have added salt
  • ¼ cup lemon juice approximately the juice of one lemon
  • 2 tbsp tahini
  • ½ – 1 teaspoon ground black pepper
  • 8 oz roasted red peppers (if jarred, drain water) more to taste; extra diced set aside for garnish

Instructions

Roasted Red Pepper Hummus

  • Drain the cans of beans, saving the liquid (aquafaba). Rinse off the beans if you would like.
  • Add all ingredients to the food processor, keeping in mind that you might not need salt & you may want to start with less aquafaba, adding more later.
  • Process or blend to desired consistency. Serve or store and refrigerate.

Collard Wraps

  • Wash Collard Greens leaves & pat dry.
  • Hold onto the this stem base and use a knife to shave the thick spine down the middle of the leaf. Cut it so the spine is as flat as can be with the leaf. then cut off large stem base.
  • Add about 5 cups water to a large pot (or fill about a third full) and bring to a simmer.
  • While you’re waiting for the water to simmer, add ice to a large bowl and fill about halfway with cold water.
  • Add 1 Collard leaf at a time to the simmering water, holding the leaf down gently with a spatula so that leaf is totally submerged in water.
  • Simmer for 30 seconds.
  • Remove leaf and immediately place in bowl of ice water.
  • Submerge leaf for 10 seconds in ice bath to stop the cooking process.
  • Remove and place on paper towels or a cutting board. Pat with a clean towel or paper towels to dry
  • Continue process for each leaf.
  • Spread Hummus on inside of Collard Greens.
  • Add Sprouts, Cabbage, Carrots, Cucumber, and Avocado evenly to each leaf.
  • Roll each leaf up like a burrito and slice in half.

Notes

Nutrition Information is approximate.

Do I have to blanch the collard leaves?

You don’t have to do anything. If you don’t want to blanch, you might want to sub rainbow chard for the collard greens because it’s easier to work with un-blanched. 

Oil-Free Hummus Variation

Use oil-free tahini like 365 Whole Foods Brand or Artisana.

Just throw in a clove of raw garlic instead of pan roasting garlic in the Earth Balance.

Roasted Red Peppers

If using jarred, use water-packed and drain before using. If you like you can also roast and peel your own red peppers.

Aquafaba (bean water)

The amount of aquafaba used depends on the texture you are after. If I’m serving hummus a dip I use less aquafaba for thick hummus. If I am adding the hummus to a power bowl or drizzling it over roasted, diced sweet potatoes I make it runnier and more sauce-like using more aquafaba.

Food Processor or Blender

I prefer making hummus in the food processor. It could be an issue with my Blendtech blender, but it usually forms an air pocket near the blade and requires more spatula-work than I would prefer to blend it up. In the food processor, there is very little spatula-work required.

Salt

If your cans of beans have added salt, I recommend tasting the hummus before adding additional salt. If your beans do not have added salt, I recommend starting with a 1/2 teaspoon and then gradually adding more if desired.
www.planttestkitchen.com

Nutrition

Serving: 1wrap | Calories: 130kcal | Carbohydrates: 14g | Protein: 5g | Fat: 6g | Sodium: 179mg | Potassium: 454mg | Fiber: 6g | Sugar: 2g | Vitamin A: 4337IU | Vitamin C: 19mg | Calcium: 65mg | Iron: 2mg

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Did You Make Collard Wraps with Roasted Red Pepper Hummus?

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