For the hummus

Add garbanzo beans, tahini, curry paste, soy sauce, garlic, chili sauce, and cilantro to a food processor. Pulse until coarse, then add 2 tbsp of water to loosen the mixture. Process once more until the hummus is semi-creamy or the consistency you’d like. Scoop the hummus out and into a bowl. Set aside. 

For the wraps

Using a small spoon, carefully scoop out and discard the seeds from the sliced cucumber. Then slice the cucumber into long sticks. 

Take one collard green leaf and cut the rough stem from the bottom. Spoon about 1/4 of the hummus onto the leaf. Then, top with carrot ribbons, a few cucumber slices, and a bit of the cabbage. Sprinkle with peanuts and drizzle with peanut sauce. Carefully fold collard leaf like you are folding a burrito. Slice each wrap into two for easier handling. If the leaves are too small or torn, you can fold the leaf in half and eat the wrap like a taco. Serve with extra peanut sauce and crushed peanuts.