Sneaking in extra veggies is simple with this new take on hummus, courtesy of Chef Lisa Books-Williams!

Easy Squash Hummus

by Chef Lisa Books-Williams


1 zucchini, peeled and chopped
1 yellow crook-neck squash, peeled and chopped
¼ cup raw tahini
¼ cup fresh lemon juice
2 garlic cloves
1/8 cup olive oil
2 teaspoons ground cumin
1 teaspoon Himalayan or Celtic sea salt
1/3 cups raw sunflower seeds, soaked in pure water for 2-4 hours, drained and rinsed (optional)


Blend all ingredients together in food processor till smooth. Chill for 1-2 hours before serving.

Enjoy with raw veggies and/or crackers. Hummus will keep for three days in the refrigerator.

Easy Pita Chips

by Chef Lisa Books-Williams


2 whole wheat pitas
Pam or Non-Stick Cooking Spray
Garlic powder (optional)
Sea salt (optional)
Parmesan cheese (optional)
Black pepper (optional)


Step 1: Preheat oven to 350 degrees F

Step 2: Cut each pita in half and carefully separateeach pocket (you will have 8 half-circles).

Step 3: Cut each half-circle into fourths (equals 32chips) and place on non-stick or parchment –lined baking sheets so they are nottouching each other.

Step 4: Spray lightly with Pam (or brush lightly withoil) and lightly sprinkle with desired seasoning.

Step 5: Bake for 5-6 min. or until toasted and cool completely before serving with hummus.

*Recipe courtesy of Chef Lisa Books-Williams. Image courtesy of Photographer Federico Lopez.*

Lisa is an award-winning raw food chef (Best of Raw NYC 2010) and a certified Green Chef Instructor and caterer through Greenivore. Lisa enjoys promoting the concept of “joyful eating” and has been conducting living foods preparation and vegan cooking classes through her company Holistic Therapeutic Care in the San Francisco Bay Area for the past eight years. Lisa developed her own line of raw vegan dehydrated snack foods and plans to release her cook and un-cook books in 2012.

Lisa also founded the Tri-Valley Vegetarian Society and hosts regular potlucks and events. Lisa has presented at Wellness Central, SFLiFE, Raw Bay Area, Marin Raw Foods and Vibrant Living Meet-Up, East Bay Eco Health Network, the Raw Health Expo and World Veg Day Festivals to name a few and catered the raw vegan dinner at the festival in 2010 and 2011.

Additionally, Lisa is a nationally Certified Therapeutic Recreation Specialist and brings therapeutic vegan cooking classes and raw/”live” food preparation classes to persons with disabilities in institutionalized care and at-risk youth. You can contact Lisa at