Hummus Vegetable Wraps

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.

IMG_8411

No formal recipe here. Whip up a batch of the roasted beet hummus, or use any hummus for that matter:

- White Bean Hummus

- Roasted Red Pepper Hummus

- Roasted Garlic and Sun-Dried Tomato Hummus

…or use a no-fuss store-bought version.

Assemble the fixin’s.

IMG_8372

Remove part of the stem of the green you choose (collard greens work best), which is difficult to work with, then pile and roll.

IMG_8375IMG_8376IMG_8377IMG_8379IMG_8381IMG_8382IMG_8385IMG_8386IMG_8387IMG_8388IMG_8389IMG_8390IMG_8391IMG_8392

P.S. I swear I have two hands.

Slice diagonally for a lovely presentation. Then eat.

IMG_8395

Enjoy as a snack, lunch or an appetizer.

IMG_8416

IMG_8415

Bon Appetit!

xo Aylin