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Collard Wraps with Carrot Hummus

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Serves 2
Carrot Hummus recipe inspired by AidaMollenkamp.com

Ingredients

Carrot hummus: (makes about 1 1/2 cups)

  • 1/2 teaspoon coconut oil
  • 3 small carrots
  • 2 medium garlic cloves, unpeeled
  • 2 teaspoons harissa seasoning, ground
  • 1 cup chickpeas, cooked and drained
  • Juice of 1 small lemon, about 2 tablespoons
  • Juice of 1/2 orange, about 2 tablespoons
  • 2-4 tablespoons extra-virgin olive oil
  • harissa, more, to taste
  • Sea salt, to taste

Collard wraps:

  • 4 collard leaves
  • Carrot hummus, from above
  • 1 cup cooked millet
  • 1/2 cup chickpeas
  • 2 carrots, shaved into ribbons
  • Sliced red cabbage, or red cabbage slaw
  • Sprinkle of hemp seeds, I like Happy Hemp

Instructions

  • For the carrot hummus: Heat coconut oil in a medium skillet, add carrots, garlic cloves, and a pinch of salt. Cook, rotating <g class="gr_ gr_106 gr-alert gr_gramm gr_inline_cards gr_run_anim Punctuation only-del replaceWithoutSep" id="106" data-gr-id="106">occasionally,</g> until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the harissa seasoning and let the carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic.
  • Chop carrots into 1-inch pieces (it's ok if they're a little raw in the middle). Add the carrots, garlic, chickpeas, lemon juice and orange juice to your <g class="gr_ gr_101 gr-alert gr_spell gr_inline_cards gr_run_anim ContextualSpelling multiReplace" id="101" data-gr-id="101">high speed</g> blender or food processor. Puree, drizzling in the olive oil as you blend. (Note, I used a Vitamix to get mine really smooth. Yours might be a chunkier texture if you use a food processor).
  • Taste and adjust seasonings to your liking. Chill until ready to use.
  • For the wraps: Trim off the coarse part of the stem. (Note: my leaves here were on the small side, if yours are bigger, slice more of the tough stem off).
  • Optional step: blanch the leaves in boiling water for just a second, then transfer to ice water. Let them dry before assembling. (Recommended if your leaves are large and coarse).
  • Assemble each wrap with a scoop of the carrot hummus, the millet, chickpeas, carrot ribbons, cabbage, and hemp seeds. Eat like a taco!

Notes

If your leaves are larger, you may want to wrap it up and tuck the edges like a burrito.
If you don't have harissa, sub in other spices such as cumin, coriander, chile flakes and/or smoked paprika.
For a quick red cabbage slaw: thinly slice red cabbage, splash with sherry vinegar and a pinch of salt and let sit for at least 15 minutes.