Whole30 Snack Board with Dips: Hummus & Romesco Sauce

Is there anyone on the entire planet that doesn’t love a good snack board? I mean, snack platters are probably the easiest appetizer to put together and perfect for entertaining. I really love getting to set it out, watching everybody dig in, and still getting to be part of the party.

Another nice thing? You can customize them based on your dietary preferences, too. With just a little bit of thought and almost no effort, you can make them Gluten free, Vegan, Paleo, Keto, or Whole30. I went Whole30 on this one, since this was for a small group that generally enjoys eating Paleo/Whole30. I used fresh seasonal veggies like raw cauliflower florets, sliced cucumbers, bell peppers, and the asparagus is from my own backyard! I also added some pistachios, cantaloupe slices wrapped in prosciutto, and homemade Whole30 Romesco Sauce and Sunflower Seed Hummus.

These sauces can be used as dips (the Romesco is especially good with roasted veggies), or as spreads, on lettuce wraps, or really however you like them.

Romesco Sauce made with roasted red peppers is served in a small bowl topped with toasted pine nuts and roasted broccoli florets for dipping.

Romesco Sauce

Romesco is a red pepper and nut based sauce, blended with herbs, garlic, and oil. It’s absolutely delicious as a dip or spread for veggies, or used to eat with fish.

Course Appetizer, Snack
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 4

Ingredients

  • 1 roasted red pepper cooled, skins and seeds removed
  • 1/2 cup any combination raw almonds and pine nuts
  • 1 Roma tomato
  • 1/4-1/3 cup olive oil
  • 2 cloves garlic blanched
  • 2 T fresh parsley
  • 2 T apple cider vinegar
  • 2 anchovies in oil optional, but it gives it a nice savory & salty touch
  • 1/8 tsp cayenne optional
  • salt & pepper to taste

Instructions

  1. In a food processor or high speed blender, pulse everything until blended together (don’t overblend.. it should still have a bit of texture to it).

Sunflower Seed Hummus

A Whole30 version of hummus, made legume-free by substituting sunflower seeds for the garbanzo beans. Blended with garlic, tahini, lemon, and salt, you’re sure to get all the delicious flavor of hummus!

Course Appetizer, Snack
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 4

Ingredients

Sunflower Seed Hummus

  • 1 cup raw, unsalted sunflower seeds
  • 1 lemon juiced
  • 1/2 cup tahini
  • 3 cloves garlic blanched
  • 4 tbsp olive oil
  • 1/4 tsp cumin
  • 1 tsp salt
  • 1/4 tsp pepper

Instructions

  1. Blend all ingredients together using a high speed blender or food processor until smooth. 

  2. Thin using extra olive oil, if needed, to desired consistency.

Be sure to check out some of my other appetizers — like Whole30 Prosciutto Wrapped Pears or Whole30 BBQ Chicken & Ranch Sliders! If you give them a try, let me know your thoughts in the comments below, or tag me on Instagram @cookathomemom.