Usually when I make hummus, I prepare it in bulk so that it’ll last me through a few days. During that time, I like to use it in different ways so I don’t get bored. Large green leaves make for the perfect wraps. Today, I paired yesterday’s beet hummus with julienned carrots and cucumber and chopped tomato, parsley and scallions.
No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:
…or use a no-fuss store-bought version.
Assemble the fixin’s.
Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.
P.S. I swear I have two hands.
Slice diagonally for a lovely presentation. Then eat.
Enjoy as a snack, lunch or an appetizer.