This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious red pepper hummus.
They will keep for up to a day at room temperature, store for a day or two in the fridge.
2 large collard leaves
2 cups spinach, washed well
1/2 recipe Red Pepper Hummus
1 ripe avocado, pitted and sliced
1/2 cup zucchini, cut into long, thin spears
1/4 cup pitted, chipped black olives
1. Cut the leaves away form the thick center stem of each collard leaf to make a total of four flat pieces.
2. 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 warp and serve.
Red Pepper Hummus
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.
1/2 cup sesame seeds, ground into a powder
2 teaspoons chopped garlic
1 teaspoon seas salt
2 cups seeded and diced red bell pepper
1/3 cup tahini
1/4 cup lemon juice
1/2 teaspoon ground cumin
1. 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.
General Tip: Hummus can come in as many flavors as your imagination will allow. Try replacing the red bell peppers with zucchini, using other herbs such as oregano or dill, and adding olives or sun-dried tomatoes.
Recipe courtesy of Ani's Raw Food Essentials by Ani Phyo. Printed with permission.
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