Beetroot Hummus Veggie Wraps Recipe | Dr. McDougall

Ingredients

• 14 Ounces Cooked beets
• 2 1/2 Cups Cooked chickpeas (or 2-15 ounce cans, drained and rinsed)
• Juice of 1 lemon
• 2 Cloves Garlic
• 2 Tbsp Tahini
• 1 Tsp Ground cumin
• Salt (optional) and black pepper, to taste
• 1 1/2 Cups Bulgur (dry measure)
• 12 Large collard or savoy cabbage leaves
• 3 Medium carrots, grated
• 3 Cups Purple cabbage, very finely sliced
• 1 Lemon, cut into wedges