Mold Detox Friendly Easy Vegan Black Bean Dip

Total time15 min

Prep time10 min

Cook time5 min

4.5

(28)

Mold Detox Friendly Easy Vegan Black Bean Dip

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Ingredients

6 servings

2 cans (15 oz each) black beans, drained and rinsed
Ingredient note
The Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of black beans per serving, so it is likely tolerated by many. If you prefer to always avoid black beans, please tap it and change its rating to Red.
2 tbsp olive oil, plus more for drizzling
3 cloves garlic, minced
1 tsp ground cumin
½ tsp smoked paprika
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.
¼ tsp cayenne pepper (optional)
Ingredient note
Dried cayenne pepper 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 cayenne pepper, please tap it and change its rating to Red.
3 tbsp fresh lime juice (from about 2 limes)
¼ cup water
½ tsp salt, plus more to taste

For serving

2 tbsp fresh cilantro, roughly chopped (optional)

Instructions

1
Heat 2 tbsp olive oil in a small skillet over medium heat until shimmering. Add the minced garlic, cumin, and smoked paprika and cook, stirring constantly, until fragrant and the garlic is just golden at the edges, about 1 minute. Watch closely, as the garlic can brown quickly.
2
Transfer the spiced oil and garlic to a food processor or blender. Add the drained black beans, lime juice, water, and salt.

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