Blend all of the hummus ingredients together in a food processor, scraping down the sides as necessary. If the beets aren't pre-cooked, make sure you blanch/boil them before you add them to the hummus. You may add a little water if the beans and beets are fully blending, but don't add too much! Place the hummus in the fridge while you blanch the collard greens.

Fill a 12″ skillet with water about halfway full and bring it to a boil. Fill a large bowl with ice water and place it next to the stove. Line a large plate with a few paper towels and set that beside the ice water bowl.

Wash the collard greens and then with a small knife, carefully trim and thin out the large stem on the back to allow it to roll easier.

Place one collard green in the boiling water at a time and allow it to boil for about 2 minutes. Immediately submerge the collard green into the ice water bath for about 20 seconds and then carefully move the collard wrap to the plate making it as flat as possible to allow the excess water to absorb into the paper towels. Repeat the blanching process for all of the collard wraps.

Prep the veggies, cutting them into thin slices.

On a large, flat surface spread out the collard wrap and pat any excess water dry with a paper towel.

Spread about 1/4 cup of beet hummus in the center of the wrap, then add a thin strip of carrots, cucumber, sprouts, cabbage, avocado, and mango then fold up the bottom of the collard wrap over the filling and then fold in the sides and roll the rest like a burrito. REMEMBER! Don't over-fill the wraps or they won't roll very well. Repeat for all wraps, slice diagonally in half and enjoy!