Imagine all your favorite Whole30 munchie things, then take them to the next level! That’s what’s happening right here! Served with homemade romesco sauce, sunflower seed hummus, and lots of fresh vegetables and nuts, this Whole30 Snack Board Crudités is awesome for parties, holidays, and get-togethers!
Is there anyone on the entire planet that doesn’t love a good snack board?
If there is, I don’t want to meet them. No offense. They’re so good, and they’re a total crowd pleaser! And I mean, snack platters just happen to be the easiest appetizer ever to put together, so they’re perfect for entertaining. I really love getting to set it out and watch everybody dig in, not getting stuck in the kitchen prepping food the whole time.
Another nice thing? You can customize them based on your dietary preferences.
With just a little bit of thought and almost no effort, you can make them Gluten Free, Vegan, Paleo, Keto, or Whole30. This time, I made a Whole30 Snack Board, 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.
What do I do with Romesco?
Personally, I think romesco is the unsung hero of the dip world. I hardly ever see it around, but it is just the most delicious thing in the universe. It’s pretty versatile, too!
Romesco sauce can be used as a dip for raw veggies or as a sauce served with roasted veggies, grilled fish or chicken, basically anything that could use a big infusion of flavor. We also use romesco on lettuce wraps, to top salads, and with my morning eggs.
Can you make hummus without chick peas?
Yes! There are a few different ways to do it. Here I used sunflower seeds, but you could also roast cauliflower and use it in place of hummus. The most important thing is that you include tahini (sesame seed paste), because that’s what gives it the hummus-y flavor. And tahini is 100% Whole30 compliant. So is garlic, lemon juice, salt, and olive oil, which are the other main ingredients in hummus.
By the way, is hummus-y a word? If it isn’t, it should be.
To make this Snack Board:
- Make the Romesco and Hummus (recipes are below) and transfer the dips into small bowls.
- Cut half a cantaloupe into 2-inch wedges and cut away the skin. Carefully wrap each in a slice of prosciutto.
- Wash and cut one bell pepper, one half of a cauliflower, and two small cucumbers into bite-sized pieces.
- Wash a small bunch of snap peas and asparagus, cutting away the woody stems.
- Assemble the snack platter by arranging pistachios, all the vegetables, the prosciutto wrapped melon, and the romesco and hummus on a large platter.
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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.
- 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
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!
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
Soak the sunflower seeds in warm water for 30 minutes, then drain. Using a high speed blender or food processor, blend all the ingredients together until smooth.
Thin it using extra olive oil, if needed, to the desired consistency. It should be creamy and spreadable but not too thick.