Homemade Hummus + a Vegetable Collard Wrap Recipe

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Homemade Hummus
Prep time
Total time
Serves: 2-3
  • 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
  1. All in food processor for 2-3 minutes
If you're not familiar with cooking your own beans, make sure you check out this post. https://theseasonaldiet.com/cooking-beans-change-your-life
Hummus is great on grain bowls, or served with vegetables/ crackers.

Vegetable Collard Wraps
Prep time
Total time
Serves: 2
Collard Wraps
  • 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
Mustard Sauce
  • 2 Tbsp. tahini
  • 2 Tbsp. dijon mustard
  • 2 Tbsp. honey or maple syrup
  • Water to reach desired consistency
  • Sea salt
  • Hot sauce (optional)
  1. Preheat oven to 375 Deg F. and lightly oil baking sheet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


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