For the hummus:
2 C soaked sunflower seeds
1/2-3/4 C soaked and peeled almonds (I didn't peel mine)
1/4 C water or rejuvelac
1/2 C lemon juice
1/2 C tahini (I used about 1/4 C)
3 small garlic cloves
1 tsp sea salt
Put the sunflower seeds and almonds in the food processor and process until quite fine, add in the lemon juice, and additional liquid as needed. When it reaches a good consistency add in the pressed garlic, tahini, and salt, then process again until well combined.
To make the collard leaf more "wrap friendly" cut the stem out from the inside of the leaf by sliding the knife down the length of the stem, careful not to cut clear through the leaf.
Fill the collard with hummus and add your favorite toppings; I added onion, avocado, and tomato. Then wrap it up burrito style and enjoy!
recipe courtesy of Jaylene Johnson
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