Lemon Hummus Veggie Stack

No matter how you stack this veggie sandwich, the health benefits are in your favor. I have strategically hand-picked the ingredients in this recipe to scavenge free radicals and boost your immune system, all the while helping to lower blood pressure and cholesterol. Plus, vegetables are number one when it comes to naturally supporting liver detox.

Cleanse Days 8-10, Phase 3 | Serves 3
Prep time: 30 minutes | Total time: 1 hour 30 minutes


3 large portobello mushroom caps, stemmed, gills removed
1 medium eggplant, trimmed, sliced into 6 pieces
1 large red bell pepper, cored, sliced into 3 pieces
1 large yellow bell pepper, cored, sliced into 3 pieces
1 small zucchini, trimmed, halved crosswise, then sliced lengthwise into thirds
1 small yellow squash, trimmed, halved crosswise, then sliced lengthwise into thirds
3 slices red onion, about ½ inch thick
1/4 cup olive oil
1 1/2 tablespoons balsamic vinegar
1 1/2 teaspoons chopped garlic
1/2 teaspoon each: dried thyme, dill, and parsley (or 1 teaspoon each fresh)
Sea salt and freshly ground black pepper
Fresh chopped chives, to serve

Lemon Hummus:

15-ounce can chickpeas, drained, liquid reserved
Juice and zest of one big fresh lemon
2 tablespoons sesame tahini or almond butter
1 clove fresh garlic, peeled, crushed
Pinch of sea salt, to taste
¼ cup extra virgin olive oil


  1. Place the portobello caps on a large plate. Combine the next 6 ingredients (eggplant through onion) in a large bowl.

  2. In a small bowl or measuring cup, combine the olive oil, balsamic vinegar, garlic, thyme, dill, and parsley. Brush the portobellos generously with some of the marinade, and then pour the rest of the marinade over the other vegetables. Season with sea salt and ground pepper to taste. Gently toss to coat. Cover and marinate for one hour.

  3. Meanwhile, make the hummus: Combine the first 5 ingredients (chickpeas through salt) in a food processor. Pulse briefly to combine. Add the olive oil and a dash of the reserved chickpea liquid, and process until creamy smooth. Transfer to a bowl, cover, and chill.

  4. Heat the grill to medium-high heat.

  5. Place the veggies in a grill basket (or spread out the veggies on a large sheet of foil). Place on the hot grill, reduce the heat to low, cover and cook, checking occasionally, until the vegetables are tender and slightly charred, about 10-15 minutes. Remove the veggies to a large platter and set aside.

  6. To serve, create a vegetable stack. Place the portobello mushroom cap on a serving plate and layer it with 1/3 of the lemon hummus. Add the eggplant, peppers, zucchini, squash, and onion. Sprinkle with chopped fresh chives. Repeat for the remaining servings.