Mold Detox Friendly Gluten Free Hummus Stuffed Mini Peppers
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Learn more →Ingredients
6 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, liquid reserved
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/4 cup of chickpeas per serving, so it is likely tolerated by many. If you prefer to always avoid chickpeas, 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, minced
- 2 tbsp extra-virgin olive oil
- ½ tsp ground cumin
- ½ tsp salt
- 2–3 tbsp reserved chickpea liquid, as needed
Ingredient noteThe Mold Detox diet limits beans, but this recipe uses only the liquid from the can rather than the beans themselves, so it is likely tolerated by many. If you prefer to always avoid beans, please tap it and change its rating to Red.
For the peppers
- 24 mini sweet peppers (about 1 lb), halved lengthwise and seeded
For serving
- 1–2 tbsp extra-virgin olive oil, for drizzling
- ¼ tsp smoked paprika
Ingredient noteDried 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.
- 2 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Add the tahini and lemon juice to the bowl of a food processor and process for about 1 minute, until the mixture is pale and creamy.
- 2
Add the minced garlic, olive oil, cumin, and salt to the food processor and process for 30 seconds, until combined.
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