Collard Wraps with Tomato Hummus

Collard Wraps with Tomato Hummus

Instead of making wraps with romaine or other lettuce leaves, try nutrient-rich collard greens. Be sure to cut off the white portion of the stalk from each leaf.
Total time: 25 minutes

Ingredients:
Tomato Hummus:
Chickpeas
Tomatoes
Tahini
Olive oil
Garlic
Paprika
Lemon peel
Lemon juice
Salt

Wraps:
8 large collard green leaves
1 large yellow bell pepper, thinly sliced
1 zucchini, cut into matchsticks
⅓ cup fresh flat-leaf parsley

Directions:
To make the tomato hummus: In a food processor, combine the chickpeas, tomatoes, tahini, oil, garlic, paprika, lemon peel, lemon juice, and salt. Process just until chunky.
To make the wraps: Cut the firm white stalks off the collards. With a sharp knife, slice off the thickest parts of the remaining stalks that run down the backside of the leaves.
Put 2 collards on a work surface, head to foot (stalk ends at opposite ends) with the paler sides facing up. The leaves should overlap slightly. Spread ⅓ cup of the hummus lengthwise down the center. Top with one-quarter of the pepper, zucchini, and parsley.
Tightly roll the leaves beginning from the bottom and tucking in the sides as you go. Cut in half on a bias. Repeat with the remaining ingredients.
Makes 4 servings