Name: Roasted Garlic Hummus
Prep time: 5 min
Cook time: 3 min
Total time: 8 min
Ingredients: 2 cups Chickpeas, low-sodium (We use raw, re-hydrated dried chickpeas. You can also use low-sodium or unsalted canned chickpeas.); ¼ cup Tahini; 1 bulb Roasted Garlic - Whole Clove; ¼ cup Olive oil; ¼ cup Warm water; 1 Lemon, juiced; ¼ tsp Kosher Salt

Roasted Garlic Hummus

Anthony Valentine, Kidney-Friendly Chef

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Low Phosphorus, Low Potassium, Low Sodium, Medium Potassium

Total Time: 8

Servings: servings

Serving Size:0.25 cup

Nutrition

Calories:151 kcal

Carbs:16 g

Sodium:115 mg

Potassium:237 mg

Phosphorus:121 mg

Protein:5 g

Fiber:4 g

Equipment

▢
1 Food processor or Blender

Ingredients

▢ 2 cups Chickpeas, low-sodium We use raw, re-hydrated dried chickpeas. You can also use low-sodium or unsalted canned chickpeas.
▢ ¼ cup Tahini
▢ 1 bulb Roasted Garlic – Whole Clove
▢ ¼ cup Olive oil
▢ ¼ cup Warm water
▢ 1 Lemon, juiced
▢ ¼ tsp Kosher Salt

Instructions

Rinse and drain chickpeas. Add all ingredients to the food processor and blend until completely smooth.
Periodically scrape off the sides of the food processor to ensure the hummus blends evenly. If the hummus is too thick, add additional oil.

Full Nutrition

Nutrition Facts

Roasted Garlic Hummus

Amount Per Serving (0.25 cup)

Calories 151 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Sodium 115mg5%

Potassium 237mg7%

Carbohydrates 16g5%

Fiber 4g17%

Sugar 2g2%

Protein 5g10%

Vitamin A 16IU0%

Vitamin B1 0.1mg7%

Vitamin B2 0.1mg6%

Vitamin B3 1mg5%

Vitamin B5 1mg10%

Vitamin B6 0.1mg5%

Vitamin C 3mg4%

Vitamin E 1mg7%

Vitamin K 5µg5%

Calcium 51mg5%

Copper 0.2mg10%

Folate 132µg33%

Iron 2mg11%

Manganese 1mg50%

Magnesium 29mg7%

Phosphorus 121mg12%

Selenium 2µg3%

Zinc 1mg7%

* Percent Daily Values are based on a 2000 calorie diet.

Anthony Valentine, Kidney-Friendly Chef (125)

Founder & Director Anthony Valentine graduated from the University of New Hampshire with a degree in Culinary Arts & Nutrition in 2013. He was later diagnosed with IGA Nephropathy (IGAN) in April 2017. On January 31st, 2019, he received a new kidney from his mother. Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.

Post-transplant life will never be the same, and neither will his diet. So, combining his diagnosis of IGAN with his degree in culinary arts and nutrition, he created Cukebook.org. Cukebook is a website that documents recipes, guides, tools, and resources designed to help people fighting chronic kidney disease.