Mold Detox Friendly White Bean Dip with Rosemary

Total time18 min

Prep time10 min

Cook time8 min

5.0

(19)

Mold Detox Friendly White Bean Dip with Rosemary

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Ingredients

6 servings

2 cans (15 oz each) cannellini beans, drained and rinsed
Ingredient note
The Mold Detox diet limits beans and legumes like cannellini beans 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 cannellini beans, please tap it and change its rating to Red.
4 tbsp extra virgin olive oil, divided
3 cloves garlic, thinly sliced
1 tbsp fresh rosemary, finely chopped
2 tbsp fresh lemon juice
½ tsp lemon zest
¼ tsp ground cumin
½ tsp kosher salt, plus more to taste
¼ tsp black pepper
Ingredient note
Dried 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

For serving

¼ tsp red pepper flakes (optional)
Ingredient note
Dried 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.
1 tbsp extra virgin olive oil, for drizzling (optional)
1 sprig fresh rosemary, for garnish (optional)

Instructions

1
Heat 2 tbsp of the olive oil in a small skillet over medium-low heat. Add the garlic and rosemary and cook, stirring frequently, until the garlic is softened and just golden at the edges and the rosemary is fragrant, about 3–4 minutes. Watch closely, as the garlic can brown quickly. Remove from heat and let cool for 2 minutes.
2
Transfer the garlic-rosemary oil to a food processor. Add the cannellini beans, lemon juice, lemon zest, cumin, salt, and black pepper. Process until the mixture begins to come together, about 30 seconds.

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