(Vegan friendly)
8 collard leaves
¼ medium zucchini, chopped
¼ cup canned white kidney beans, drained
¼ avocado
2 tablespoons chopped onion
1 clove garlic
2 tablespoons hemp seeds
1 tablespoon chopped parsley
1½ tablespoons apple cider vinegar
1½ tablespoons gluten-free tamari
1 tablespoon nutritional yeast
⅛ teaspoon sea salt
⅛ teaspoon turmeric powder
⅛ teaspoon freshly ground black pepper
2 tablespoons olive oil
2 tablespoons tahini
½ cup sauerkraut
Trim the middle stem of each collard leaf so it is not too thick. Place the collard leaves in a steamer and cook until softened, about 1 minute. Remove and set aside.
In a food processor, blend the zucchini, beans, avocado, onion, garlic, hemp seeds, parsley, vinegar, tamari, nutritional yeast, salt, turmeric, pepper, olive oil, and tahini until mostly smooth or to preferred consistency.
Lay a collard leaf on a clean surface. Scoop a portion of the hummus into the center of the wrap. Roll the collard like a burrito and slice in half. Continue until all the hummus is wrapped in collard leaves. Serve with a side of sauerkraut.