Black-Eyed Pea Hummus Collard Wraps

Ring in the New Year with healthy!

Black-eyed pea hummus collard wrap-copyright

Ringing in the New Year with a bit of good luck and prosperity on the mind is a great way to kick off the New Year. In the South, that means black-eyed peas for good luck and collard greens for prosperity. Enjoy this super satisfying hummus wrapped in a blanched collard green loaded up with your favorite fillings. Before you head out on the town for New Year’s Eve be sure to place the peas in water to soak overnight so they’ll be ready to cook when you rise on New Year’s Day!

Ingredients:

1 ½ cups dried black-eyed peas (must soak overnight or at least 8 hours before cooking)

1 tsp. sea salt (to be added to peas after done cooking)

Hummus Ingredients:

2 ½ cups cooked black-eyed peas

¼ cup liquid from cooked peas

1 tsp. ground cumin

1 T. olive oil

2 cloves garlic, peeled and chopped

Collard Wraps:

4 whole collard leaves, blanched (see below for steps)

1 avocado, sliced

4 baby bell peppers, sliced

1 cup carrots, shredded

Method for cooking dried black-eyed peas:

1. Soak black-eyed peas in a bowl of water overnight (at least 8 hours).

2. After soaking time, drain peas from water then rinse really well. Discard skins that may have come off of peas.

3. Add peas to cooking pot, pour in 2 ½ cups of water to cover peas by more than 1” of water.

4. Bring water to a boil, turn down to summer 45 minutes to 1 hour or until peas are cooked through.

5. Stir in 1 teaspoon of sea salt to cooked peas.

6. Remove from heat and set aside to cool.

 

Method for making hummus:

1. Add to food processor cooked black-eyed peas, liquid from peas, cumin, olive oil, and garlic cloves.

2. Blend until smooth.

3. Season with salt and pepper to taste.

 

Method for making collard wraps:

1. Prepare an ice bath for collards, they will go in here after cooking.

2. Cut long stem from collard wraps. Remove remaining rib of stem by placing a knife flat against collard rib (stem), slice away from yourself the part of stem sticking up. Does not have to be perfect, makes rolling collard a little easier.

3. Bring 9 quart pot of water to a boil. Cook collard leaves in pot one at a time, allow to boil for 1 minute. Remove collard from boiling water and place in ice bath, immediately. Remove collard from ice bath and set on paper towel to dry.

4. Repeat with remaining collard leaves

5. To make wraps: spread ½ cup hummus onto middle of collard leaf, layer with avocado, bell peppers, and carrots. Tuck ends of collard into center, then folder over leaf to close wrap. Flip over and cut in half before serving.

 

Yield: 4 wraps

See my recipe featured on Vitacost.com.

 

What are your favorite and traditional New Year’s Day foods?

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