Mediterranean Wrap with Red Pepper Hummus

By Chef: Ani Phyo
Posted: September 19, 2010


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


  • 2 large collard leaves
  • 2 cups spinach, washed well
  • ½ recipe Red Pepper Hummus (recipe below)
  • 1 ripe avocado, pitted and sliced
  • ½ cup zucchini, cut into long, thin spears
  • ¼ cup pitted, chopped black olives

Red Pepper Hummus

  • 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


  1. Cut the leaves away from the thick center stem of each collard leaf to make a total of four flat pieces.
  2. 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.

Red Pepper Hummus

  1. In a food processor, process the sesame seeds, garlic, and salt into small pieces.
  2. Add the remaining ingredients and process until smooth.


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

Hummus: Will keep for 2 days in the fridge.

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.  The photo credits are: Tyler Golden.