Hey, Sarah & Peter Here!
We’re glad you found our recipe and we really hope you like it!
This is only 1 out of 10 recipes we created for our Summer Recipe Bundle, if you’d like all of the recipes and to learn a little more about us, make sure you enter your name and email below and we’ll send them right over.
- 1½ cups cooked chickpeas
- 1 Tbsp. olive oil (we actually used avocado)
- 1 Tbsp. lemon juice
- 1 Tbsp. tahini
- 1 Tbsp. water
- ½ tsp. granulated garlic
- 2 dashes salt
- All in food processor for 2-3 minutes
Hummus is great on grain bowls, or served with vegetables/ crackers.
- 2 cups hummus
- 4 collard leafs, stems removed & thinly sliced off the back
- 2 sweet potatoes, cut into strips
- 1 avocado, sliced
- 1 tomato, sliced
- Red onion, sliced into strips (about 10)
- ¼ of a cucumber, sliced into strips
- 2 Tbsp. tahini
- 2 Tbsp. dijon mustard
- 2 Tbsp. honey or maple syrup
- Water to reach desired consistency
- Sea salt
- Hot sauce (optional)
- Preheat oven to 375 Deg F. and lightly oil baking sheet.
- Next, thinly slice sweet potatoes into fry-like strips. Place sweet potatoes on large baking sheet and sprinkle with salt, bake for 35 minutes. May need more or less time depending on how thin/thick you cut them, but around 35 minutes.
- While sweet potatoes are cooking, chop all of your ingredients and place on a platter/large cutting board. This is a good time to make mustard if using.
- Assemble wraps by thinly layering all of the ingredients on one side and then rolling up and tucking like you would a burrito. Repeat until all wraps are made.
- We usually put the hummus inside and down first and then dip in the mustard sauce, but play around with it and find a way that works best for you.