collard green wraps with butternut squash hummus

butternut squash hummus

Spring is officially here! The birds are chirping, the flowers are blooming and all the best produce is coming into season. This post is inspired by my new local, organic delivery service, Mama Earth Organics.

I had been toying with the idea of a food box delivery for quite awhile, but for some reason or another I kept putting it off. After hearing friends and family rave about the fresh produce that’s delivered right to their door, I finally caved. After careful consideration, I opted for the small vegetable-only box to start out.

mama earth

I got my first one yesterday and let me tell you, there’s nothing like coming home to organic veggies waiting for you on your front porch, it’s like Christmas morning! Ideas of what to make with all my new vegetables filled my brain. When I laid my eyeballs on the ginormous fan-like collard greens, I knew I needed to wrap it up!

This concoction is somewhat seasonally confused. A base of squash, a root vegetable and greens from the current season. Let’s call this a transitional recipe. I bought this poor squash for $0.99, because no one wanted it. How could I allow this beautiful, but out of season little guy go to waste?

I spend much of my time in the winter brewing up all different kinds of soups, which is what I had intended for this squash. As one week passed, and then another and I still hadn’t made the soup, I feared the squash would again but tossed to the curb. I would rather stuff my mouth with mouldy veggies than let them go to waste. Then at last my veggie box arrived, filled with promise for my squashy friend… collard greens wraps with butternut squash hummus! These wraps are appeasing for even the most discerning of carnivorous tastes.

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collard green wraps

Hummus Ingredients:

  • 1 cup chickpeas
  • 1 cup roasted butternut squash
  • 4 roasted garlic cloves
  • 2 tbsp olive oil
  • 1/4 c tahini
  • 2 tbsp water
  • juice of 1 lemon
  • 1/2 tsp salt
  • 1/2 tsp cumin
  • pinch paprika

Wrap toppings

  • pea shoots
  • avocado
  • carrot
  • red pepper

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Directions for the hummus:

Preheat the oven to 400.

Peel and cube the butternut squash, toss with oil, sat and pepper. Place in a pan coated with parchment paper and roast for 40 minutes

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De-skin your garlic (is that a thing?) and add to the pan for the last 10 minutes of cooking.

Place the chickpeas, olive oil and lemon in a food processor (or high powered blender) and make into a paste. Then add all other ingredients until it forms a smooth texture.

Add a pinch of paprika on top.

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Now for the wraps.

Wash and de-stem the collards. You can do this in any which way, with any assortment of toppings, but here’s the angle I took:

  1. Spread a thick layer of hummus onto the greens.
  2. Layer with match stick sliced carrots and red pepper.
  3. Sprinkle a handful of pea shoots
  4. Add slices of avocado
  5. Wrap it up!
  6. Throw the wraps into the oven for just about 5 minutes. Why? Collard greens contain goitrogens, I know what you’re thinking, “what the fuzz is this crazy lady talking about now?” Goitrogens make it more difficult for the thyroid gland to create its hormones. You may or may not have any idea where or what your thyroid does, but that little gland in your throat does a lot of behind the scenes work to keep your body functioning! Countless people unknowingly have under active thyroid glands (especially in the Great Lakes region, also known as the “goiter belt”), so though this last step is optional, cooking your wrap in some way is your best bet. To make a long story…. slightly shorter.

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