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Black-Eyed-Pea Hummus and Roasted Veggie Collard Wraps (V/GF)

A couple nights ago I made the best meal I've ever prepared for myself. I don't feel too arrogant saying this because my standards for home cooking are not terribly high; I generally don't like to put too much effort into making food for one, and I'm more concerned about consuming nutritious meals than gourmet ones. That said, if I can achieve low maintenance, healthy, and delicious, I'm pretty wowed.

This particular meal was inspired by a black-eyed pea dip I had at Fodder & Shine recently. I wanted to make my my own, which really is just hummus with black-eyed peas instead of garbanzo beans, but I also wanted use it in a way that felt more like a meal than a snack. I also remembered some vegan tacos I'd recently had at Bartaco, which included cauliflower and almonds in the filling. The carrots and onions just seemed like a nice complement to the roasted cauliflower. Then I needed something green, and the collards helped bring everything together (literally!).

Here's my recipe for one which lasted nearly three dinners:

Hummus

  • 1 can black-eyed peas
  • 2 large cloves garlic
  • 1 tbsp tahini
  • 1-2 tbsp olive oil
  • Juice from 1/2 lemon
  • 1 handful parsley
  • 1 tsp salt, or to taste

Combine everything in a food processor and blend until desired consistency is achieved.


Veggies

  • Half a bag frozen cauliflower (or 1 small head, fresh)
  • 3 large carrots
  • 1 red onion
  • 1 tbsp olive oil
  • 1 pinch salt
  • A few dashes cumin

Chop all the veggies and toss in olive oil and seasoning, then bake at 400 for 20-25 mins.



Spread a spoonful of hummus lengthwise on a collard leaf, then top with veggies, wrap it up and enjoy! 

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