Be generous with salt and pepper in the hummus—it seasons the entire wrap.
Spicy Hummus KyeRito
This is Jeanne’s KyeRito version of a classic deli sandwich. It’s also delicious with sliced turkey instead of, or in addition to, cucumber.
For the spicy hummus:
2 cups cooked chickpeas (or canned)
½ cup tahini
¼ cup olive oil
juice of 1 ½ lemons
3 garlic cloves, finely minced or grated
1 tablespoon ground cumin
½ teaspoon cayenne pepper
½ teaspoon smoked paprika
1 tablespoon Tabasco
salt & pepper to taste
For the wrap:
4 large collard leaves, deveined
2 cups cooked rice
4 small handfuls of sprouts
4 small handfuls of tomatoes, diced
1 english or 4 persian cucumbers, thinly sliced
¾ cup spicy hummus
1. To make the hummus, place all ingredients in a food processor and blend until smooth.
2. To assemble the wraps, lay the collard leaves out flat on a cutting board, divide the rice between them, and spread over evenly. Next, layer on hummus, sliced cucumber, chopped tomato and sprouts. Roll up the collard leaf tightly and wrap in parchment, wax paper or cellophane. Secure with tape at the bottom and on the side, and peel back wrapper to eat.