Mold Detox Friendly Vegan Green Goddess Hummus
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) chickpeas, drained and rinsed (liquid reserved)
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.
- ⅓ cup tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 1 small garlic clove, roughly chopped
- 1 cup fresh basil leaves, loosely packed
- ½ cup fresh flat-leaf parsley leaves, loosely packed
- ¼ cup fresh chives, roughly chopped
- 2 tbsp fresh tarragon leaves
- 3 tbsp olive oil, plus more for serving
- ½ tsp ground cumin
- ¾ tsp kosher salt, plus more to taste
- 2–4 tbsp reserved chickpea liquid, as needed
- pinch of 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.
Instructions
- 1
Add the garlic, lemon juice, and tahini to the bowl of a food processor. Process for about 1 minute, until the mixture is pale and creamy.
- 2
Add the basil, parsley, chives, tarragon, olive oil, cumin, and salt. Process for 30 seconds, scraping down the sides with a rubber spatula, until the herbs are finely chopped and the mixture is uniformly green.
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