Mold Detox Friendly Za'atar-Tahini Avocado Hummus with Veggie Dippers
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Learn more →Ingredients
4 servings
For the hummus
- 1 can (15 oz) chickpeas, drained and rinsed
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.
- 1 ripe avocado, pitted and peeled
- 3 tbsp tahini
- 3 tbsp fresh lemon juice (from about 1 large lemon)
- 2 tbsp extra virgin olive oil, plus more for drizzling
- 1 garlic clove, roughly chopped
- 1 ½ tsp za'atar, plus more for garnish
- ½ tsp ground cumin
- ¼ tsp ground turmeric
- ¼ tsp salt, or to taste
- 2–3 tbsp cold water, as needed
For the veggie dippers
- 2 medium carrots, cut into sticks
- 2 medium persian cucumbers, sliced into spears
- 1 medium red bell pepper, seeded and sliced
For serving
- 1 tbsp extra virgin olive oil, for drizzling
- 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 chickpeas, avocado, tahini, lemon juice, 2 tbsp olive oil, garlic, za'atar, cumin, turmeric, and salt to a food processor. Process for about 1 minute, until the mixture is roughly combined.
- 2
With the processor running, add cold water 1 tbsp at a time until the hummus is smooth and creamy, with a consistency that holds a swirl but is easy to scoop — about 2–3 tbsp total. Scrape down the sides as needed, then process for another 30–60 seconds until completely smooth. Taste and adjust salt or lemon juice.
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