Mold Detox Friendly Edamame Hummus
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Learn more →Ingredients
6 servings
- 2 cups frozen shelled edamame
Ingredient noteThe 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 tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 3 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp kosher salt, plus more to taste
- 2–4 tbsp cold water, as needed
- ¼ tsp red pepper flakes (optional)
Ingredient noteDried 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
- 1 tbsp fresh parsley, roughly chopped (optional)
- pita bread or vegetables, for serving (optional)
Can be omittedpita bread
Instructions
- 1
Bring a small saucepan of salted water to a boil. Add the frozen edamame and cook for 3–4 minutes, until bright green and tender. Drain and rinse under cold water until cool to the touch.
- 2
Add the cooked edamame, tahini, lemon juice, garlic, olive oil, cumin, and salt to a food processor. Process for about 1 minute, until the mixture is roughly broken down.
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