Mold Detox Friendly Instant Pot Hummus

Total time9 hr

Prep time10 min

Cook time50 min

4.7

(3)

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Ingredients

8 servings

1 cup dried chickpeas
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 1/3 cup of chickpeas per serving, so it is likely tolerated by many. Rinse them well before using. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
7 cup water
½ tsp baking soda
⅓ cup tahini
3 tbsp fresh lemon juice (from about 1 large lemon)
2 cloves garlic, peeled
¾ tsp salt, plus more to taste
½ tsp ground cumin
2–4 tbsp ice water, as needed

For serving

2 tbsp extra-virgin olive oil, for serving
¼ tsp smoked paprika, for serving (optional)
Can be omitted
smoked paprika
2 tbsp fresh parsley, roughly chopped, for serving (optional)

Instructions

1
Place the dried chickpeas in a large bowl and cover with 4 cups of water. Soak at room temperature for at least 8 hours or overnight, then drain and rinse through a colander.
2
Add the soaked, drained chickpeas, 3 cups of fresh water, and the baking soda to the Instant Pot insert. Secure the lid and set the valve to Sealing. Cook on High Pressure for 20 minutes, then allow the pressure to release naturally for 15 minutes before carefully turning the valve to Venting to release any remaining pressure.

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