Beet Hummus Veggie Collard Wraps

These Beet Hummus Veggie Collard Wraps feature blanched collard greens filled with homemade beet hummus, carrots, cucumber, sprouts, cabbage, avocado, mango, and toasted pumpkin seeds for nutritiously delicious plant-based, vegan, gluten-free meal.

This is a sponsored post written by me on behalf of Calphalon. The opinions and text are all mine. The product(s) used in this recipe was sent to me as a gift, thank you so much!

I often forget how important it is to share my cooking techniques within a post to go along with my recipes, or little tips that can help make cooking and baking seem a little less intimidating. I know that we all start somewhere and I acknowledge that maybe I shouldn’t assume everyone knows a particular culinary skill. If you enjoyed my Thai Chopped Salad post, which focused on the skill of chopping, I think you’re also going to really like this post all about blanching!

I have teamed up with Calphalon, to not only bring you a deliciously nourishing collard wrap recipe, but I also want to talk about how to really enhance your experience in both making and enjoying these Beet Hummus Veggie Collard Wraps- and why yes, that’s where blanching comes in.

Now, you might be wondering what blanching is exactly. Blanching is scalding vegetables in boiling water or steam for a short time, followed by quick ice water bath to stop the cooking process. Blanching vegetables can reduce their loss of flavor, color and texture, often brightening their color. Blanching also helps slow vitamin losses and in the case of collard greens- it makes them more palatable, easier to fold, and much easier to digest.

The blanching process is super easy, you simply boil water in a large pot or pan- in this recipe I will be using the Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan. This pan is designed to save you time in the kitchen and delivers a durable nonstick interior that heats up quickly and evenly making it a great choice for blanching the collard greens. It’s the perfect depth to boil water quickly but still allow for enough room to add the full raw collard green so it doesn’t rip or tear.

So, here’s how easy it is to make these Beet Hummus Veggie Collard Wraps. First, you’ll wash the collard greens, and then you’ll thin the thick stem on the back- this makes rolling the wraps a lot easier. Next, fill up your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan about 3/4 full with water and bring it to a boil. Fill a large bowl with ice water and set it beside the stove. Also line a large plate with a few paper towels and set it next to the ice water bowl.

Submerge a collard wrap into the boiling water for about 2 minutes, until it softens and the color deepens and becomes more vibrant. Gently remove the collard green from the boiling water right into the ice bath and let it sit for about 20 seconds. Move the collard green to the paper towel plate, trying to flatten it as much as possible. Repeat the process for all of the collard greens and let them dry off slightly while you make the beet hummus.

The blanching process is super easy, you simply boil water in a large pot or pan- in this recipe I will be using the Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan. This pan is designed to save you time in the kitchen and delivers a durable nonstick interior that heats up quickly and evenly making it a great choice for blanching the collard greens. It’s the perfect depth to boil water quickly but still allow for enough room to add the full raw collard green so it doesn’t rip or tear.

So, here’s how easy it is to make these Beet Hummus Veggie Collard Wraps. First, you’ll wash the collard greens, and then you’ll thin the thick stem on the back- this makes rolling the wraps a lot easier. Next, fill up your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan about 3/4 full with water and bring it to a boil. Fill a large bowl with ice water and set it beside the stove. Also line a large plate with a few paper towels and set it next to the ice water bowl.

Submerge a collard wrap into the boiling water for about 2 minutes, until it softens and the color deepens and becomes more vibrant. Gently remove the collard green from the boiling water right into the ice bath and let it sit for about 20 seconds. Move the collard green to the paper towel plate, trying to flatten it as much as possible. Repeat the process for all of the collard greens and let them dry off slightly while you make the beet hummus.

You could also buy raw beets and blanch them for the beet hummus, but to cut back on time I buy pre-cooked beets. I’m making my beet hummus with white beans instead of chickpeas for a milder flavor, and to switch it up just a bit. You can add whatever produce you’d like to these Beet Hummus Veggie Wraps, but I decided to use carrots, cucumber, sprouts, cabbage, avocado, toasted pumpkin seeds, and mango for a tad of sweetness.

Rolling the wraps is easy, just like how you’d roll a burrito. The key here is to be gentle so you don’t rip the collard wrap, and don’t over-fill the wraps (I’m notoriously over-stuffing my wraps lol).

You can blanch all of the collard greens at once and keep unused greens in the fridge for use later in the week, or because it’s so quick and easy to blanch using your Calphalon Premier™ Hard-Anodized Nonstick 12-Inch Fry Pan you can blanch right before making the wraps.

I hope you enjoy this nourishing, plant-based meal as much as my family and I do! Leave a comment below, and don’t forget to tag me on Instagram or Facebook if you make these delicious rainbow wraps! And let me know how much you’re loving your new Calphalon Premier™ Hard-Anodized Nonstick Cookware!

Check out these SESAME GINGER TOFU COLLARD WRAPS and MEDITERRANEAN PESTO COLLARD WRAPS for more plant-based, collard green fun!

Have leftover beet hummus?! Try this BEET HUMMUS HASH BROWN TOAST recipe.

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Beet Hummus Veggie Collard Wraps

Yield: 4-6 people

Prep Time: 20 minutes

Cook Time: 10 minutes

Total Time: 30 minutes

Blanched collard greens filled with homemade beet hummus, carrots, cucumber, sprouts, cabbage, avocado, mango, and toasted pumpkin seeds for nutritiously delicious plant-based, vegan, gluten-free meal.

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Ingredients

• 6 large collard greens, preferably organic and washed
• beet hummus (below)
• shredded carrots
• cucumber, sliced
• sprouts
• toasted pumpkin seeds
• 1 package coleslaw mix
• 1-2 avocados
• 1 large ripe mango

Beet Hummus

• 1 can (15 oz)cannellini/great northern beans, drained and rinsed
• 3/4 cup cooked beets
• 1/4 cup tahini
• 1 tablespoon lemon juice
• 1 teaspoon minced garlic
• 1/4 teaspoon ground cumin
• 1 teaspoon salt
• pinch of pepper

Instructions

1. Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you blanch/boil them before you add them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much! Place the hummus in the fridge while you blanch the collard greens.
2. Fill a 12" skillet with water about halfway full and bring it to a boil. Fill a large bowl with ice water and place it next to the stove. Line a large plate with a few paper towels and set that beside the ice water bowl.
3. Wash the collard greens and then with a small knife, carefully trim and thin out the large stem on the back to allow it to roll easier.
4. Place one collard green in the boiling water at a time and allow it to boil for about 2 minutes. Immediately submerge the collard green into the ice water bath for about 20 seconds and then carefully move the collard wrap to the plate making it as flat as possible to allow the excess water to absorb into the paper towels. Repeat the blanching process for all of the collard wraps.
5. Prep the veggies, cutting them into thin slices.
6. On a large, flat surface spread out the collard wrap and pat any excess water dry with a paper towel.
7. Spread about 1/4 cup of beet hummus in the center of the wrap, then add a thin strip of carrots, cucumber, sprouts, cabbage, avocado, and mango then fold up the bottom of the collard wrap over the filling and then fold in the sides and roll the rest like a burrito. REMEMBER! Don't over-fill the wraps or they won't roll very well. Repeat for all wraps, slice diagonally in half and enjoy!

Notes

**This is a sponsored post written for Calphalon using their Premier™ Hard-Anodized Nonstick Cookware

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