Mold Detox Friendly Turmeric-Ginger Hummus
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and legumes like chickpeas because dried, stored beans can carry mold and mycotoxins, but the modest, well-rinsed and cooked serving here (about 1/2 cup or less per serving) is likely tolerated by many. If you prefer to always avoid chickpeas, please tap it and change its rating to Red.
- ¼ cup tahini
- 3 tbsp extra-virgin olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 tbsp fresh ginger, peeled and finely grated
- 2 cloves garlic, minced
- 1 tsp ground turmeric
- ½ tsp ground cumin
- ¼ tsp black pepper, freshly ground
Ingredient noteDried black pepper can sometimes contain mold toxins, but the trace amount used here is so small that it 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.
- ½ tsp salt, plus more to taste
- 3–4 tbsp ice water
- ¼ tsp smoked paprika (optional)
Can be omittedsmoked paprika
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
In a small skillet over medium-low heat, warm 1 tbsp of the olive oil. Add the minced garlic and grated ginger and cook, stirring frequently, until fragrant and just softened, about 1–2 minutes. Watch closely — garlic can brown quickly. Remove from heat and let cool for 2 minutes.
- 2
Add the drained chickpeas, tahini, remaining 2 tbsp olive oil, lemon juice, turmeric, cumin, black pepper, salt, and the cooled garlic-ginger mixture to a food processor. Process for 1 minute until the mixture is roughly combined.
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