Mold Detox Friendly Vegan Hummus Veggie Cups
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained, 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 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.
- 3 tbsp tahini
- 2 tbsp fresh lemon juice (about 1 lemon)
- 1 clove garlic, peeled
- 2 tbsp olive oil, plus more for drizzling
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp smoked paprika (optional)
Can be omittedsmoked paprika
For the cups
- 2 medium carrots, peeled and cut into sticks
- 2 stalks celery, cut into sticks
- 1 medium cucumber, cut into spears
- 1 medium red bell pepper, seeded and cut into strips
Instructions
- 1
Add the garlic to the food processor and pulse 5–6 times until finely minced.
- 2
Add the chickpeas, tahini, lemon juice, olive oil, cumin, and salt to the food processor. Process for 1 minute, until the mixture is mostly smooth.
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