Collard Wraps With Carrot Hummus

by Love and Lemons
Collard Wraps With Carrot Hummus


For the Carrot Hummus:
·½ teaspoon coconut oil
·3 small carrots, roughly chopped
·2 medium (unpeeled) garlic cloves
·2 teaspoons ground harissa
·1 cup chickpeas (cooked and drained)
·2 tablespoons fresh lemon juice
·2 tablespoons fresh orange juice
·2-4 tablespoons olive oil
·salt, to taste

For the Collard Wraps:
·4 collard leaves
·carrot hummus, to taste
·1 cup cooked millet
·½ cup chickpeas
·2 carrots, shaved into ribbons
·sliced red cabbage
·sprinkle of hemp seeds


For the Carrot Hummus, heat coconut oil in a medium skillet, then add carrots, garlic cloves, and a pinch of salt. Cook, rotating occasionally until the outsides begin to char, about 8-10 minutes. Remove the garlic if it starts to burn. Add the ground harissa seasoning and let carrots cook for just a minute longer. Remove from pan and let cool slightly. Peel the garlic. Add the carrots, garlic, chickpeas, lemon juice and orange juice to a high-speed blender or food processor. Puree, drizzling in the olive oil as you blend. Taste and adjust seasonings, as desired. For the Collard Wraps, trim off the coarse part of the stems. Assemble with the above ingredients, then wrap and eat like a taco. Enjoy!

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— Keith W

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