Mold Detox Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers

Total time20 min

Prep time15 min

Cook time5 min

Mold Detox Friendly Cilantro-Lime Edamame Hummus with Veggie Dippers

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Ingredients

4 servings

For the hummus

2 cups frozen shelled edamame
Ingredient note
The Mold Detox diet limits beans and legumes like shelled edamame because dried, stored beans can carry mold and mycotoxins, but the modest cooked serving here (about 1/2 cup or less per serving) is likely tolerated by many. If you prefer to always avoid shelled edamame, please tap it and change its rating to Red.
3 tbsp extra virgin olive oil, plus more for drizzling
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
See all
3 tbsp fresh lime juice (from about 2 limes)
1 garlic clove, roughly chopped
½ cup fresh cilantro leaves and tender stems, loosely packed
2 tbsp tahini
½ tsp ground cumin
¼ tsp fine sea salt, plus more to taste
2–4 tbsp water, as needed
¼ tsp red pepper flakes (optional)
Ingredient note
Dried red pepper flakes can sometimes contain mold toxins, but the small amount in this recipe—about a pinch per serving—is likely tolerated by many. When possible, use a recently purchased organic spice and store it tightly closed in a cool, dry place. If you prefer to always avoid red pepper flakes, please tap it and change its rating to Red.

For serving

2 medium carrots, peeled and cut into sticks
2 medium persian cucumbers, sliced into spears
1 medium red bell pepper, seeded and sliced into strips

Instructions

1
Bring a medium saucepan of water to a boil over high heat. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain well and let cool for 2 minutes.
2
Add the cooked edamame, olive oil, lime juice, garlic, cilantro, tahini, cumin, and salt to a food processor. Process for about 1 minute, scraping down the sides halfway through, until the mixture is mostly smooth.

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