Serves 4


  • ¼ cup semipearled farro
  • ¼ cup red wine vinegar
  • 1 tsp. finely crated orange zest
  • ¼ cup fresh orange juice (from 1 orange)
  • ¼ cup extra-virgin olive oil
  • ½ tsp. kosher salt
  • 6 collard green leaves
  • 1 cup plus 2 Tbsp. hummus, divided
  • ¾ cup sunflower seeds
  • 3 small carrots, grated
  • 1 (¾-pound) English cucumber, cut into thin strips
  • 1½ medium red bell peppers, cut into thin strips


    Active time: 35 minutes
    Total time: 50 minutes

    In a small saucepan of boiling water, cook farro over low heat, partially covered, stirring a few times, until tender, about 20 minutes. Drain and set aside.

    Meanwhile, in a medium bowl, whisk together red wine vinegar, orange zest and juice and olive oil. Season with salt and set aside.

    Lay collard green leaves face down on a cutting board. Using a small, sharp knife, cut off stems and carefully trim center ribs flat to leaves, being careful not to cut leaves. On the center of each leaf, spread 3 Tbsp. hummus. Press 2 Tbsp. each reserved cooked farro and sunflower seeds onto hummus, then divide carrots among the wraps. Add cucumber and red bell pepper strips on top. Fold top and bottom edges of each leaf over filling, then fold one side tightly over and roll toward rib to form a compact bundle. Set wraps folded side down and cut in half. Place 1½ wraps on each of 4 plates and serve with reserved dipping sauce.

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