Mold Detox Friendly Vegan Roasted Garlic White Bean Dip Snack Cups with Smoked Paprika
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the dip
- 1 head garlic
- 2 tbsp olive oil, divided
- 1 can (15 oz) cannellini beans, drained and rinsed
Ingredient noteThe Mold Detox diet limits beans and lentils to about 1/2 cup at a time, and this recipe works out to about 1/2 cup of cannellini beans per serving, so it is likely tolerated by many. If you prefer to always avoid cannellini beans, please tap it and change its rating to Red.
- 2 tbsp tahini
- 2 tbsp lemon juice
- 1 tsp smoked paprika, plus more for garnish
Ingredient noteDried smoked paprika can sometimes contain mold toxins, but the small amount in this recipe—about 1/4 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 salt, plus more to taste
- 2–3 tbsp water
For the cups
- 12 belgian endive leaves or 12 cucumber rounds (about ½-inch thick)
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 tsp extra-virgin olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Slice the top quarter off the head of garlic to expose the cloves, place it cut-side up on a small square of foil, and drizzle with 1 tbsp of the olive oil. Wrap the foil tightly around the garlic and set it on the baking sheet.
- 2
Roast the garlic for 35–40 minutes, until the cloves are deeply golden, very soft, and fragrant. Remove from the oven and let the packet rest, still wrapped, for 10 minutes.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!