1 Lay the leaves flat, and cut them in half, carefully cutting out that thick stem.2 Spread each leaf half with your favorite hummus (I was using an olive hummus, hence the darker color), and sprinkle with grated or shredded carrot.3 Okay, get ready, this is my first ever step by step photo – except it is just one step …4 Now, simply roll them up tight for a very light snack (I did this once, and they were tasty just like this!), or top them with your choice of toppings.5 The second time I made them I had some leftover chicken and olives, so I went with this, which made thicker rolls.

Recipe by Alisa Fleming, author of the Go Dairy Free: The Guide and Cookbook, founder ofwww.GoDairyFree.org, and Senior Editor for Allergic Living magazine.