SERVES 4 TO 6
PREP TIME: 15 minutes
ACTIVE TIME: 20 minutes
INACTIVE 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
2 carrots, peeled and julienned
1 yellow bell pepper, sliced
1 avocado, pitted, peeled, and sliced
Bean sprouts (or other sprouts)
1. Place the beet in a small pot and cover
with water. Bring to a boil, then reduce to a
simmer and cover. Cook until the beet is tender enough to be easily pierced by a fork, 8 to 10 minutes.
Remove from the heat.
2. Use 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. Process until smooth, pausing to scrape the
sides as necessary. If it’s too thick, add beet water by the tablespoon until it reaches your desired
consistency. Taste and add salt and pepper as needed. Chill for 30 minutes or until ready to use.
3. Lay 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. 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, bell pepper, and avocado slices,
then top with a small pile of sprouts. Starting 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. 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 to 5 days.
SERVES 4 TO 6