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 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.
Snack Board Ingredients
I used fresh seasonal veggies to make this come to life! Here’s what you need:
- Raw cauliflower florets
- Sliced cucumbers
- Bell peppers
- Asparagus
- Pistachios
- Cantaloupe slices wrapped in prosciutto
- Romesco Sauce
- 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.
More dips to try: Dairy Free Pesto and Cherry Tomato Bruschetta!
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.
Making the 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.
And that’s it! Will you be making this snack board? Let me know in the comments below or tag me on Instagram @cookathomemom!
Whole30 Snack Board
Equipment
Ingredients
Snack Board Elements
- 1 cup raw cauliflower florets
- 1 cucumber sliced
- 6-8 mini bell peppers
- 1/2 lb asparagus
- 1/2 cup pistachios
- 1/2 cantaloupe
- 8 slices prosciutto
Romesco Sauce
- 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 Tablespoon fresh parsley
- 2 Tablespoon apple cider vinegar
- 2 anchovies in oil optional, but it gives it a nice savory & salty touch
- 1/8 teaspoons cayenne optional
- salt & pepper to taste
Sunflower Seed Hummus
- 1 cup sunflower seeds, raw, unsalted, shelled
- 1 lemon juiced
- 1/2 cup tahini
- 3 cloves garlic
- 4 Tablespoons olive oil
- 1/4 teaspoon cumin
- 1 teaspoon salt
- 1/4 teaspoon pepper
Instructions
Prepare the Vegetables
- Slice the peppers, cucumbers. Dice the cauliflower florets. Trim the woody stems off the asparagus spears. Slice the cantaloupe into 1/2 inch slices, then wrap each in a slice of prosciutto.
Make the Romesco Sauce
- 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).
Make the Hummus
- 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 by adding extra olive oil, if needed, until it reaches the desired consistency. It should be creamy and spreadable, but not too thick.
Nutrition
Sunflower Seed Hummus
Ingredients
Sunflower Seed Hummus
- 1 cup raw, unsalted sunflower seeds
- 1 lemon juiced
- 1/2 cup tahini
- 3 cloves garlic blanched
- 4 Tablespoon olive oil
- 1/4 teaspoons cumin
- 1 teaspoons salt
- 1/4 teaspoons pepper
Instructions
- 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.
Nutrition
