RAINBOW CRUDITE PLATTER WITH HOMEMADE HUMMUS DIP

These veggies pair perfectly with my homemade dips and go over well when entertaining guests. Eating raw foods before cooked foods is also optimal for digestion. For example, starting with a crudite platter like this and then following it up with cooked quinoa and/or a vegetable dish digests well.

A little tip for the hummus: I find when soaking beans and making them homemade they digest so much better than eating them from a can. 

Ingredients (All Organic)  

  • Broccoli 
  • Red pepper 
  • Orange peppers 
  • Yellow peppers 
  • Celery 
  • Zucchini
  • Rainbow baby carrots 
  • Spinach 
  • 1/2 small garlic clove 
  • 1/4 lemon
  • Chickpeas 
  • Chickpea juice
  • Organic olive oil 
  • Sea salt 
  • For guacamole:
  • 2 ripe avocados 
  • 1 medium ripe tomato 
  • 3 tbsp of diced red onions
  • ½ lime
  • 1 tsp of sea salt

Process 

  1. Hummus dip: ¼ cup organic olive oil, 1 ½ cup homemade chickpeas with ¼ cup chickpea juice from making the chickpeas, ½ tablespoon of sea salt, ⅓ cup of spinach, ⅓ cup of chopped red pepper, ½ small garlic clove, ¼ lemon squeezed.
  2. Place ingredients in blender, blend until smooth. (Click Here) for blender.
  3. Chop all veggies and place around hummus dip.
  4. Guacamole: mash all ingredients with a fork and serve