Mold Detox Friendly Classic Hummus

Total time10 min

Prep time10 min

Cook time0 min

4.8

(24)

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Ingredients

6 servings

2 cans (15 oz each) chickpeas, drained, liquid reserved separately
Ingredient note
The Mold Detox diet limits beans and legumes like chickpeas 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 chickpeas, please tap it and change its rating to Red.
½ cup well-stirred tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
¾ tsp fine salt, plus more to taste
½ tsp ground cumin
3–5 tbsp reserved chickpea liquid or cold water, as needed

For serving

2 tbsp extra-virgin olive oil, for serving
¼ tsp smoked paprika or sweet paprika, for serving (optional)
Ingredient note
Dried smoked paprika 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 smoked paprika, please tap it and change its rating to Red.
1 tbsp fresh flat-leaf parsley, finely chopped, for serving (optional)

Instructions

1
Add the garlic and lemon juice to the bowl of a food processor and process for about 15 seconds, until the garlic is finely minced. Let the mixture sit for 5 minutes — this mellows the raw garlic bite.
2
Add the tahini and salt to the processor and process for 1 minute, until the mixture is thick and pale.

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