Recipe Directions

Cut the leaves away from the thick center stem of each collard leaf to make a total

of four flat pieces.

Top each collard section with spinach leaves. Then, spoon Red Pepper Hummus across the bottom edge of the shorter width of each leaf. Top with avocado, zucchini, and black olives. Roll up into a wrap and serve.

Will keep for up to a day at room temperature, or store for a day or two in the




This hummus is made using tahini, as in traditional recipes, but instead of chickpeas, I use red bell pepper and a pinch of cumin for a richer flavor. Sesame powder helps absorb some of the excess liquid from the juicy bell pepper.

½ cup sesame seeds, ground into a powder

2 teaspoons chopped garlic

1 teaspoon sea salt

2 cups seeded and diced red bell pepper

1/3 cup tahini

¼ cup lemon juice

½ teaspoon ground cumin

In a food processor, process the sesame seeds, garlic, and salt into small pieces.

Add the remaining ingredients and process until smooth.

Will keep for 2 days in the fridge.

I was thrilled to be given permission to share this wonderful recipe from Ani Phyo's new book Raw Food Essentials at Gone Raw:) Thank you to lovely Chef Ani Phyo for this recipe:)

If you would like to see my photos of all the recipes I have made from this incredible book please visit this link from my blog:

You may also visit Ani Phyo's website for more of her yummy recipes:)

Evergreen's Thoughts

By evergreen

This recipe uses collard leaves for wrapping up vegetables, such as spinach, zucchini, black olives, and avocado, with a delicious Red Pepper Hummus.

From the book Ani's Raw Food Essentials by Ani Phyo. Excerpted by arrangement with Da Capo Lifelong, a member of the Perseus Books Group. Copyright (c) 2010.

Photo credit: Tyler Golden.

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Thanks for recipe Evergreen! I think I might put some cayenne in the Hummus.. I LOVE to add a little kick! I"ll check out your site... Eat well, White Tulip

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