Mold Detox Friendly Gluten Free Roasted Red Pepper Dip
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Learn more →Ingredients
8 servings
- 4 large red bell peppers
- 1 head garlic
- 3 tbsp olive oil, divided
- ½ cup walnuts, toasted
Ingredient noteThe Mold Detox diet is cautious about nuts because badly stored nuts can carry mold, but fresh walnuts are likely tolerated by many on this diet. Buy nuts that look and smell fresh, and keep opened packages in the fridge or freezer. If you prefer to always avoid walnuts, please tap it and change its rating to Red.
- 2 tbsp lemon juice
- 1 tsp smoked paprika
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/8 teaspoon 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.
- ½ tsp ground cumin
- ¼ tsp cayenne pepper (optional)
Ingredient noteDried 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.
- ½ tsp salt, plus more to taste
- ¼ tsp black pepper
Ingredient noteDried black 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 black pepper, please tap it and change its rating to Red.
For serving
- 1 tbsp fresh parsley, chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 450°F (230°C). Line a baking sheet with aluminum foil. Place the whole red bell peppers on the prepared baking sheet. Drizzle the trimmed garlic head with 1 tbsp of the olive oil, wrap it tightly in a small piece of foil, and set it on the same baking sheet.
- 2
Roast the peppers and garlic for 25–30 minutes, turning the peppers once halfway through, until the pepper skins are deeply charred and blistered on all sides and the garlic cloves are golden and completely soft when pressed.
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