’Tis the season for holiday parties! If you need a quick, easy and flavorful appetizer to bring to a friend’s event or set out at your own, try our six-ingredient hummus from the Cooking Well cookbook.
Cooking Well provides PKD patients with a variety of kidney-healthy recipes and dietary guidelines. It is important to consult your doctor or dietitian about what recipes and practices are best for you at your stage of PKD.
This hummus recipe packs delicious, fresh flavors with just a few ingredients and goes great with a variety of fresh veggies for dipping. Here’s what our Marketing Communications Coordinator Blaire Ginsburg had to say after she recently tried this dish out:
- Hummus is such a wonderful, go-to snack—it’s easy to make and share with others!
- Wow, it’s awesome that this recipe includes how-to steps for cooking and using dried garbanzo beans instead of canned to control the salt content.
- I’m going to put my garbanzo beans in a food processor to cut down on preparation time.
- The parsley in this recipe gives the hummus a nice pop of color and bright, herby flavor!
Try out this hummus recipe for yourself and let us know how it goes over at parties, family gatherings, or how you like it if you decide to keep the goodness for yourself!
- 2/3 cup dry or 1 ½ cups cooked and drained garbanzo beans (chickpeas)
- Juice from 1 lemon
- 2 cloves garlic, minced
- 2 to 3 tablespoons tahini sauce
- 2 tablespoons onion, minced
- 2 tablespoons fresh parsley, minced
- Pinch of salt
- Place beans in a large bowl and cover with several inches of cold water. They will double in size during soaking, so be sure to use a large enough bowl to accommodate.
- Remove and discard any floating beans.
- Cover the bowl with a clean towel and let soak overnight. Drain and rinse before cooking. Place beans in large pot and cover with water (about 1 quart of water for each cup of soaked beans).
- Bring to a boil and reduce to a simmer
- Cook for 60 to 90 minutes until tender. Watch water level as you cook, you may need to add more water.
- Drain in colander and allow to cool.
- Place cooked and drained beans in an airtight container or sealable bag (keep liquid out). They will keep in the refrigerator for 3 to 4 days.
- Mash cooked garbanzo beans into thick paste.
- Add the rest of the ingredients and stir together.
- If consistency is too thick, add a bit more lemon juice.
Serves 8 (per serving)
- Calories 95
- Fat 3.9 g
- Carbohydrates 12 g
- Protein 4 g
- Dietary Fiber 3.3 g
- Calcium 47 mg
- Phosphorous 104 mg
- Sodium 28 mg
- Potassium 157 mg