roasted zucchini-herb hummus

saturday snack bowl loaded with nutrients, fiber, and healthy fats featuring:

roasted zucchini-herb hummus

(bean free)

-in an oven preheated to 400°F, roast 3 medium sliced zucchini tossed with avocado oil & s + p for 35 minutes. cool for 15 minutes, then add to a blender or food processor with:

2 t evooo

1/4 c raw organic tahini

2 t cumin

s + p to taste

2 cloves garlic

1 T acv

2-3 c packed herbs (i used basil, parsley, & cilantro)

-pulse to desired consistency. enjoy with crackers, on a sandwich, or with veggies! we also made chicken wraps with this hummus & sprouts in a coconut flour tortilla & it was delicious!

tip: you can water it down a bit + add more vinegar and use it as a yummy, creamy salad dressing!

raw zucchini hummus + grain-free hummus & salmon tacos

allll about the summer dips.

in a blender add:
2 large organic zucchini, chopped
3/4 c raw organic tahini
2 T nutritional yeast
1/2 c fresh lemon juice
1 t cumin
1/2 t hing spice
sea salt + black pepper to taste
optional: handful of organic fresh cilantro + parsley

-blend until smooth and creamy.

dunk, dip, spread...on anything and everything!

day 2 i made the yummiest tacos:

•2 grain free siete brand tortillas (fav)
•big bunch of the raw zucchini hummus
•baked wild caught salmon
•fresh parsley
•fresh cilantro
•ghee roasted shiitake
•kraut
•coconut aminos
•spirulina crunchies

heaven!

roasted veggies swimming in the creamiest, cheesiest (vegetable loaded+dairy free!) sauce

a good staple to keep in the fridge for dunking and dressing. and getting in those hidden veggies!
how to:
chop & steam one large head of broccoli until tender (stems too!). add to a high speed blender with the following:
few handfuls of spinach
1/3 c soaked raw brazil nuts (or cashews)
juice of 1 lemon
1/4 c nutritional yeast
1 T evoo or ev avocado oil
pinch of sea salt+black pepper
bone broth or water as needed for desired consistency
-blend until super creamy, adding liquid of choice until you get a thick consistency to use it as a cheese for veggies, nachos, etc.. or add a little more liquid to use it as pasta/salad dressing, OR you could even add another cup or so of broth to make a creamy broccoli cheese soup! so many options!
i roasted golden & red beets, sweet potatoes, & brussels sprouts & added a few flax crackers + a load of fresh cilantro. 

creamy spring greens + pistachio hummus

this recipe is bean free, making it easier to digest for most + quick & simple to whip up.

in a high speed blender:

1 c raw shelled pistachios, soaked 4 hours

2 large zucchini, steamed

1 c parsley + stems

1 c cilantro + stems

1 c other in-season/local green of choice (i used dandelion greens + fresh mint leaves)

1/4 c raw tahini

1/4 c lemon juice

2 t cumin

1 t coriander

1 t sea salt

1/2 t black pepper

-blend on high a few minutes until creamy.

served up with veg sticks & my fav coconut flour ‘tortilla chips’

++ this citrus that i found at whole foods.. i believe it is a kumquat & tangerine mix and you eat the skin! it was crazy delicious with this hummus. 

do it like this: coconut chip, slice of citrus, hummus. yum

bean-free sweet potato hummus

this. stuff. is. goooood. it's so easy to prepare and loaded with balanced protein, fats & carbs. spread it on sandwiches, eat it with veggies or your favorite healthy chips/crackers.

2 medium-large sweet potatoes, baked until soft & skins peeled off

1/2 c raw organic tahini

1 T collagen powder

2 peeled garlic cloves

1/4 c lemon juice

2 T lime juice

1 t sea salt

1/2 t black pepper

1 T cumin 

-add all ingredient to a food processor or blender and blend until smooth. garnish with fresh parsley/cilantro & enjoy with my yummy raw flax crackers! 

roasted cauliflower & leek humus w/ roasted local tomatoes, pine nuts & basil + seed crackers

a tasty snack for two. taking advantage of all the beautiful end of summer produce before the ice age comes!

hummus:
1 head cauliflower, de-stemmed & cut into florets
2 leeks, greens cut off & sliced
2 T melted coconut oil
s + p to taste
-preheat oven to 400F. add everything to a parchment lined baking sheet & spread out evenly. bake for 30-45 minutes until soft and golden, then transfer it all to a high speed blender and add in cumin, garlic, more sea salt, 2 T coconut oil & 2 T acv. blend until very smooth & creamy.

roasted baby tomatoes:
slice 1 c baby tomatoes in half, place on a lined baking tray & drizzle with coconut oil, s + pepper to taste, pine nuts & fresh chopped basil. roast @400F for 30 minutes until juicy and warm.

-serve tomatoes over hummus with your favorite crackers or toast. yum!

gut healing legume & nut free, protein packed hummus dip

as many of you know, hummus is one of my all-time favorite foods, and lately I've been staying away from legumes as my tummy has not been loving them. I wanted to create a tasty hummus that I could enjoy that was high in protein & nutrients...I think I figured it out! 

this took 5 minutes from start to finish and was a tasty treat that I enjoyed with some grain-free chia crackers. 

ingredients:

4 T collagen protein powder

3 T raw tahini

1/2 c sprouted watermelon or pumpkin seeds

4 T lemon juice

2 T apple cider vinegar 

2 T extra virgin olive oil (or water)

3 garlic cloves

1 t cumin

1 t turmeric

1/4 t sea salt

1/4 t black pepper

handful of cilantro or parsley

-add all ingredients to a blender and blend until very smooth. add more liquid to your liking and serve on sandwiches, with veggies or your favorite chips/crackers! 

caramelized eggplant, shallot & parsley hummus

just like my previous raw eggplant 'fries', this is an easy way to use up the beautiful eggplants that are in season! and a delicious way that your children won't turn their noses up at. cause everyone loves hummus right? gosh there are so many ways to make it that I LOVE. I'm starting to think this blog needs its own 'hummus' tab. oh-and the nutritional benefits of parsley? HUGE. check out a recent post on my instagram (@wholegraci) to read more about all the amazing beauty benefits of that pretty green leaf!

ingredients:
1 can bpa free organic chickpeas, drained & rinsed
1 large eggplant
2 T raw local honey
melted coconut oil
1 head of garlic
3 shallots
3 T raw activated tahini
juice from 1 lemon
1/2 c fresh parsley
1 t sea salt
1/2 t ground pepper

-preheat oven to 400F. slice eggplant in half, chop shallots into large pieces & cut the top of the garlic bulb off so the cloves are exposed. place all onto a baking sheet lined with parchment paper, eggplant laying face down and drizzle generously with coconut oil + 3 T honey. roast for 10 minutes & then flip over eggplant and cook another 10-15 min until the eggplant is completely soft.

-scoop out the flesh from the skin of the eggplant & squeeze all the roasted garlic cloves out into a high speed blender along with shallot and all the rest of the ingredients. blend until smooth and creamy, adding a drizzle of evoo if needed. store in an airtight container. eat with EVERYTHING cause that's what hummus is for.

oil-free beetroot hummus

two of my favorite things!

I put hummus on everything and could eat it all day; I love beets because they make everything look so pretty & their earthy/sweet taste is a treat to my tummy. 

this hummus is easy to make and happy to look at. 

ingredients:

3 2-3" cooked beets

2 c (sprouted & home cooked if possible) cooked chickpeas

3 T fresh, raw tahini 

juice of 1 lemon 

1 T cumin 

2 garlic cloves 

pinch of cayenne pepper

s + p to taste 

-add all ingredients to a blender and blend until completely smooth. eat on sandwiches, wraps, with eggs, chips, pita, or make this fun veggie/raw grain-free cracker tray and snack by the pool. mm! 

always use organic ingredients to maintain your health, vibrancy, and the health of our planet!