For the Roasted Garlic & White Bean Hummus
1 small head garlic (for roasting) or 2 cloves garlic, roughly chopped
2 tablespoons olive oil
15 oz can white beans (great northern, cannellini, etc), drained
1 lemon, zested
2 tablespoons lemon juice
1 tablespoon water
3 tablespoons chopped tarragon, parsley, or cilantro
If roasting the garlic, preheat your oven to 375º. Cut the top off the garlic head , just so the cloves are visible. Drizzle with olive oil and sprinkle with salt. Wrap in a small piece of parchment paper, then cover and tightly wrap with foil. Roast for 30-40 minutes, or until soft and slightly sweet to the taste. Let cool, then peel the cloves out of their skins. Set aside.
In the bowl of a food processor or blender, combine your garlic (roasted or raw), olive oil, and a big pinch of salt. Process until relatively smooth. Add remaining ingredients and process until smooth and creamy, adding another splash of water as needed, and tasting to see if it needs more lemon juice and salt. Note: the amount of salt you’ll need will depend on if your beans have been salted, so be sure to taste before adding too much!
For the Collard Greens
1 bunch or 6 large collard green leaves, washed
Set a large pot of salted water to boil. Meanwhile, prep your collard greens. Using a small sharp knife, trim the stem to the point where the leaf begins. Then, with the knife tip pointing towards the tip of the leaf, turn the knife at a 45º angle and shave along the rib to thin it (this makes it easier to roll the leaf).
Prepare an ice bath by filling a bowl with ice and water. When the water has come up to a boil, submerge each leaf (doing them individually works best) in the water for 30 seconds, then plunge into the ice bath. Set the leaves aside in a colander to drain off excess water.
For the Wraps
Roasted Garlic & White Bean Hummus (recipe above)
2 cups cooked grains (quinoa, rice, etc are all great here), optional
4 ounces carrots, cut into matchsticks
3 ounces turnips or radish, cut into matchsticks
Soft herbs of your choice (cilantro, dill, parsley, etc)
Other additions we love:
Cucumbers, cut into matchsticks
Beet, cut into matchsticks
Protein of your choice
Salsa verde for dipping or drizzled on everything before rolling
With a kitchen towel, blot off any excess water on your collard leaves. Lay a leaf down on a work surface with the rib laying horizontally. Spread a layer of the hummus on the leaf, leaving about 2” on every side of the leaf. Layer in your veggies, being careful not to overfill the wrap (you’ll get an idea of how much to add after the first one!). To seal the wrap, fold the side closest to you over the fillings, and use the leaf to pull things together. Fold the two sides onto the leaf you started with, then roll away from you and press down gently. Repeat with remaining leaves and fillings.