Makes 4 wraps
This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.
2 large collard leaves
2 cups spinach, washed well
½ recipe Red Pepper Hummus (page 184)
1 ripe avocado, pitted and sliced
½ cup zucchini, cut into long, thin spears
¼ cup pitted, chopped black olives
Cut the leaves away from the thick center stem of each collard leaf to make a total of four flat pieces.
Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.
Will keep for up to a day at room temperature, or store for a day or two in
Red Pepper Hummus (Bean-free)
Makes 2 cups
This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.
½ cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon sea salt
2 cups seeded and diced red bell pepper
⅓ cup tahini
¼ cup lemon juice
½ teaspoon ground cumin
In a food processor, process the sesame seeds, garlic, and salt into small pieces. Add the remaining ingredients and process until smooth.
Will keep for 2 days in the fridge.
From Ani's Raw Food Essentials by Ani Phyo published by Da Capo Lifelong