Makes about 12 wraps (varies depending on how many leaves of kale you use)


  • 2 cans low-sodium chickpeas (or other beans)
  • 1-2 Tbsp olive oil
  • 2 Tbsp lemon juice
  • 1-2 cloves garlic
  • 1 tsp salt
  • 1 tsp cumin
  • 1/4 cup water
  • Large lettuce, kale, or collard leaves
  • any chopped herb/vegetable (we have used chives, snap peas, green beans, carrots, cucumbers, peppers, etc.)
  • optional: 5 Tbsp Tahini (omit this if you have sesame allergies)



  1. Wash your hands.
  2. Combine beans or chickpeas, garlic, olive oil, lemon juice, cumin, water, and salt in a food processor or blender. (Include tahini if you are using it).
  3. Blend until smooth and creamy (if needed, add more water one tablespoon at a time and continue blending until it reaches your desired consistency).
  4. Take one leaf and spread desired amount of hummus over one side.
  5. Add chopped veggies or herbs to the center of the leaf and roll into a wrap. Enjoy!

*Note: if you don’t have a food processor or blender, you can also mash it together in a bowl!