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.


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.


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.



Bon Appetit!

xo Aylin

Simple Sprouts

Brussels sprouts, that is.

Easy Baked Brussels Sprouts


– 2 cups Brussels sprouts
– 2 tbsp unsalted butter
– 2 crushed garlic cloves
– 1/4 tsp red pepper flakes
– Salt & Pepper


Rinse the B-sprouts.

Cut off the top end of each sprout, but only enough so that it doesn’t fall apart.

And slice each one length-wise in half.

Take the 2 tbsp of butter and rub the bottom of a pan lightly.  When cooking, I prefer butter to oil.  When cooked, oil chemically alters, losing a lot of its healthful advantages. A little butter, therefore, actually becomes a healthier choice.  It’ll move with ease through your body. Also, it tastes awesome.

Place the halved Brussels sprouts face down in the pan.

Take off the skins of two garlic gloves, crush them, and let them cook lightly in a pan with the remainder of the butter you used to coat the bottom of the pan until the butter is thoroughly melted. Be careful not to overcook the butter. You don’t want brown butter, you want to cook the garlic just enough to release the taste.

Massage the garlic butter into the Brussels sprouts and season with red pepper flakes and Salt & Pepper.

Cook at 450 degrees F for 20 minutes or until soft–make sure to flip them about 15 minutes in.

Heat up your favorite marinara sauce and serve!

Voila! The great thing about this side-dish is that you can replace the Brussels sprouts with just about any other root vegetable–carrots, asparagus, broccoli, cauliflower, beets, etc. Never gets old.