Hummus is a great way to add fiber and nutrient dense calories to your diet. However, commercially prepared hummus is often high in sodium and preservatives. This low sodium hummus recipe combines roasted cauliflower and chickpeas to make it a great kidney friendly option. Use it as the base of our Green Goddess Salad Dressing, a dip, or add it to your favorite wrap.
The Role of Fiber in Renal Diets
Fiber plays an important role in overall health and is particularly beneficial for a renal diet. Increased fiber intake can positively influence your gut microbiota, helping to preserve kidney function and slow the progression of chronic kidney disease. Constipation because of medications, water reduction, and dietary restrictions can also be a problem for those living with kidney disease. Insoluble fiber is a great way to help speed up transit time in your gut and avoid constipation.
The Benefits of Cauliflower
Cauliflower is definitely having its moment right now, and it is certainly well deserved! It is great source of fiber and Vitamin C and K, which boosts your immune system and supports bone health. Cauliflower is especially a great addition to a kidney friendly diet because it is low in potassium. Its consistency is versatile (depending on how you cook it) and it easily takes on other flavors. In this recipe it allows us to cut down on the amount of chickpeas and keep the recipe lower in protein, potassium, and phosphorus. It also makes a good understudy for potatoes in this mashed cauliflower recipe.
Wondering what other strategies we use to support kidney health?
To find out more about how we use the power of nutrition to preserve kidney function, consider joining our monthly class. If you prefer a one-to-one setting, you can schedule a consult with one of our expert Renal Dietitians.Print
Hummus is a great snack but commercially prepared hummus is high in sodium/preservatives. This low sodium hummus recipe is a great kidney friendly option!
Recipe developed by Clarissa Paimanta, RD and tested by Jennifer Krasilovsky, KidneyRD Intern 2021
- 2 cups cauliflower florets
- 2 cloves garlic
- 1 tablespoon avocado oil, divided
- ¼ teaspoon pepper
- ½ teaspoon salt, divided
- ½ cup canned chickpeas, rinsed and drained
- 1 tablespoon tahini
- 2 tablespoons lemon juice
- ⅛–¼ teaspoon cumin
- 4 tablespoons extra virgin olive oil
- 1 tablespoon cold water, if needed
Optional topping: a drizzle of olive oil and a pinch of paprika
1. Preheat oven to 400℉.
2. Lay out cauliflower florets and garlic cloves on a baking tray. Drizzle avocado oil and season with pepper, half of the salt, and toss well to coat. Cover sheet pan with foil and roast for 15 minutes. Remove foil, toss vegetables, and return to the oven uncovered to roast for an additional 15 minutes. Remove from the oven and let cool slightly.
3. In a food processor, add cooled roasted cauliflower and garlic, chickpeas, tahini, lemon juice, cumin, extra virgin olive oil, and the remaining ¼ teaspoon of salt. Blend until smooth, occasionally stopping to scrape the sides of the food processor. Add 1 tbsp of cold water if needed to reach your desired consistency and blend for another 30 seconds.
4. Adjust seasoning to taste, then transfer to a serving bowl and top with an optional extra drizzle of olive oil and a pinch of paprika to serve. Enjoy as a dip with veggies or chips, a condiment for a sandwich wrap or sandwiches, or dressings for salad or grain bowls.
You may have heard that nuts, beans, and whole grains are not a great choice for a kidney-friendly diet because they are high in phosphorus. Wondering why we include them in many of our recipes? We include beans, nuts, and whole grains because only about 40% of phosphorus found in these plant foods are absorbed by humans. This makes them a good fit for most people’s diets! If you have questions about adding these foods to your diet, please reach out to your dietitian.
This recipe has all the elements of hummus. The zing of the lemon, the bitterness of the tahini, with the “roasty” quality of garlic and cauliflower making it a great low sodium hummus option. Roasting the cauliflower covered for half the baking time is an important step, try not to skip it. The results are a more tender floret, which leads to a creamier kidney friendly hummus. Here at KidneyRD, we are also a fan of convenience. This recipe is perfect for the frozen cauliflower florets we always like to have on hand in the freezer.
ALL information you read on KidneyRD.com is purely for informational and educational purposes. Information is not intended to treat, cure, or prevent any disease.