Mold Detox Friendly Vegan White Bean Dip
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Learn more →Ingredients
6 servings
- 2 cans (15 oz each) white beans (cannellini or great northern), drained and rinsed
- 3 tbsp olive oil, plus more for drizzling
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 cloves garlic, peeled
- ½ tsp ground cumin
- ½ tsp salt
- ¼ tsp black pepper
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.
- 2–3 tbsp water
- ¼ tsp 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.
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
- 1 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Add the garlic to a food processor and pulse 4–5 times until finely minced.
- 2
Add the drained white beans, olive oil, lemon juice, cumin, salt, black pepper, and red pepper flakes, if using. Process for about 30 seconds, scraping down the sides once.
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