Keto Kidney Pumpkin Hummus (Legume Free)

Traditional store bought hummus can be full of preservatives and not-so healthy oils. Whip up a batch of this ultra flavorful legume-free hummus and avoid the unnecessary sodium and and get a healthy dose of fat from olive oil!

Recipe developed and tested by Diana Bruen, MS, RD.

Print Pin

Course: Appetizer, Snack

Cuisine: Mediterranean

Keyword: Keto, Low Calorie, Low Carb, Low Phosphorus, Low Potassium, Low Protein, Low Sodium, Plant-Based

Diet Type: CKD, Dialysis, PKD, VLPD

Servings: servings

Calories: 112kcal

Author: Diana Bruen, MS, RD

Ingredients

12 ounces artichoke hearts canned and drained
1/2 cup pumpkin puree
1 garlic clove roughly chopped
1 tablespoon tahini
1 lemon juiced
3 tablespoons extra virgin olive oil
1/2 teaspoon smoked paprika
1/2 teaspoon cumin

Instructions

Add all ingredients to a food processor or high powered blender. Blend until smooth.
If hummus is too thick, add 1 teaspoon of olive oil until desired thickness
Chill for at least one hour in the refrigerator prior to serving.
Drizzle with extra virgin olive oil and add a sprinkle of paprika prior to serving.

Notes

Party Plate: Serve with flax crackers and veggies to complete your hummus platter.

Oxalate Load: 1 serving has 5 mg of oxalate. Oxalate load calculated using Harvard's published list.

Artichoke Hearts: 12 ounces is equal to about 4 whole, canned, hearts.

Nutrition

Tried this recipe?Mention @KNI_Care or tag #KNIrecipes!