Today I accomplished a very important feat. I called out a very popular brand of hummus owned by Pepsi Co. who donated over 1.7 million against GMO labeling on a major NBC local news network, all while sharing one of my favorite recipes ever.
Talk about killing two birds with one stone!
Watch it all unfold below in a live cooking segment on Charlotte Today…
Food Babe’s Beet Hummus Collard Wraps
Prep time
Total time
Serves: 1
Ingredients
- Beet Hummus Ingredients
- 1 can of Eden Foods garbanzo beans
- 2-3 tbsp organic tahini
- 1 garlic clove minced
- 1 tbsp olive oil
- ¼ tsp salt
- fresh cracked black pepper
- juice of one orange
- 2 large carrots chopped
- 1 small beet chopped
- handful of cilantro
- 1 tsp of maple syrup (optional if you like it sweeter – but it really brings out the flavor)
- Wrap & Toppings
- 3 collard leaves with stem removed (see video for details)
- avocado slices
- pickles
- raw sprouts
Instructions
- Drain garbanzo beans and give them a quick rinse
- Combine all hummus ingredients except olive oil in food processor/blender and blend
- Once combined, scrape sides
- Start blending again and add olive oil slowing into mixture while it is blending
- Spread 3 tbsp of hummus onto collard leaves, top with avocado, pickles and sprouts
- Fold leaf and roll up, secure with a toothpick if making for take out or just eat!
- Refrigerate leftover hummus for up to 5-7 days
Notes
Makes 1 serving (plus beet hummus for 3-4 more servings)