A Taste of History: Gluten-Free Collard Green Veggie Hummus Wrap Recipe | Desert Botanical Garden


The Garden’s Fund the Farm event to support Spaces of Opportunity is March 24.
For the season, Spaces farmers are growing a number of enriching vegetables like mustard and collard greens. Greens are vegetables that are members of the cabbage family. Greens are a staple in many households all across the globe but are often associated with Southern style food which has its origins from African Americans. 
To honor Black History Month, the Garden is sharing a couple of recipes from Krystal Mack, a Phoenix-based vegan chef and owner of local eatery Early Bird Vegan.
Mack says the recipe is inspired by her father who grew up in the South and enjoyed eating greens all year round. 
“Traditionally, we would have our greens slowly simmered all day until tender. Today, we are going to feature a recipe that is nutrient dense because we are keeping the collard green raw,” she says. 
Mack’s recipe for a gluten-free collard green veggie hummus wrap will make for a delicious and nutritious meal for the entire family to enjoy. 
Below are recipes for the hummus base and the wrap. 

Gluten-Free Collard Green Veggie Hummus Wrap


  •  2 Tablespoons hummus, any flavor
  • ¼ Cup carrots, thin sliced
  • ¼ Cup green onion, finely sliced
  • ¼ Cup kalamata olives, sliced
  • ¼ Cup cucumber, thinly sliced
  • ¼ Cup banana peppers, sliced
  • ¼ Cup parsley, finely chopped
  • 2 Collard green leaves
  • ¼ Cup red onions, sliced
  • ¼ Cup olive or walnut oil
  •  Salt and pepper for taste


Take ribs out of collard green leaves, while leaving the rest of each leaf intact. Rub each leaf with a teaspoon of olive or walnut oil. Lay two leaves on top of each other, with the bottoms at opposite ends. Spread hummus down, then lay vegetables down one at a time. Roll up the leaves tightly into a wrap, tucking in the ends (similar to a burrito). Slice in half and serve as is or with a dipping sauce or dressing. You should have a beautiful rainbow spectrum snack! 

Pro tip: Add your favorite seeds like pumpkin, sunflower or hemp seed to bump up the protein in the recipe!

Everything Hummus


  • 2 Tablespoons tahini paste
  • 2-16 Ounce cans garbanzo beans, drained and rinsed
  • 3 cloves of garlic
  • ½ Cup to 1 cup walnut oil or avocado oil, as desired
  • 1 Lemon juiced
  • 1 Teaspoon cumin
  • 1 Teaspoon salt and pepper


Combine all ingredients but the oil into a large blender, and start the blender on low. Slowly add the oil and gradually increase blender speed to medium high, until smooth. Enjoy as is or add extra flavors. 

Variation Suggestions:

  • Cilantro lime (¼ cup chopped cilantro, juice of two limes)
  • ¼ Cup roasted red pepper
  • Buffalo (¼ cup Frank’s Red Hot and ¼ cup Earth Balance butter to replace ¼ cup oil)

Pro tip: Save your garbanzo bean water and cut out the oil completely or ½ of the oil amount and replace with garbanzo bean water. Make it colorful by adding ½ cup of cooked beets to your hummus. 


Recipe courtesy of Chef Krystal Mack, owner of Early Bird Vegan in Phoenix.