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It’s January and we are all in detox mode, so I thought I’d share this lovely healthy recipe with you all!
For me this recipe has it all – plenty of fresh vegs, bright vibrant colours and it tastes amazing! Not only that, it suits mosts diet requirements, as it is completely vegan and raw. If you buy the correct tahini, it can also be made gluten-free too.
I also love that it is very quick to prepare and cheap too, who says healthy food can’t be on a budget. Brilliant for anyone, like me feeling the pinch this month!
Beet Hummus Collard Wrap
Beet hummus Collard Wraps
Healthy Recipe Idea
- 1 large beetroot peeled and chopped
- 1 1/2 cups cooked chickpeas or 1 can rinsed and drained
- 2 tbsp tahini (gluten free if necessary)
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 garlic clove peeled
- pinch smoked paprika
- salt and pepper to taste
- 6 large Collard leaves (cabbage) cleaned and dried with stems removed
- 2 carrots peeled and julienned
- 1 yellow bell pepper finely sliced
- 1 avocado pitted, peeled and sliced
- bean sprouts (or any sprouted veg)
1. Place Beetroot in a small pot and cover with water. bring to a boil, then reduce to a simmer and cover. Cook until the beetroot is tender enough to be easily pierced with a fork (normally around 8 – 10 mins.) Remove from heat.
2. Use a slotted spoon to transfer the beetroot to a food processor (keeping the cooking water) add the chickpeas, tahini, olive oil, lemon juice, garlic and paprika. Process until smooth, pausing to scrape the sides of necessary. if it's too thick, add beetroot water by the tablespoon until it reaches the desired consistency. Taste and add salt and pepper as needed. Chill for 30 minutes or until ready for use.
3. Lay a collardleaf flat, bottom up, and carefully run a knife down the spine of the stem, shaving off the bulk of the thick stem. Spread some beet hummus on the leaf, leaving about an inch around the perimeter. On one half of the leaf, parallel to the spine, lay out a small bit of carrots (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. Slice in half and place on a plate, seam side down. repeat with the remaining leaves. Serve immediately. Leftover hummus will keep in an airtight container in the fridge for 4 – 5 days.
I hope you enjoyed this recipe.
Let me know if you try it!
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