Lemon Pepper Hummus


Serving Size:
1/4 cup

    Diet Types:
  • Gluten-free
  • Heart Healthy
  • Vegetarian
  • Diabetes
  • Dialysis
  • Lower Protein
  • CKD non-dialysis


  • 30 ounces canned chickpeas (2 cans)
  • 1/3 cup olive oil
  • 1 lemon
  • 1 teaspoon salt-free lemon pepper seasoning
  • 1/8 teaspoon garlic powder


  1. Drain and rinse the chickpeas and place in a food processor or blender.
  2. Reserve 1 tablespoon of olive oil. Add remaining olive oil, juice from the lemon, lemon pepper seasoning and garlic powder to the chickpeas.
  3. Process or blend until smooth. Add 2 to 3 tablespoons of water to thin if needed.
  4. Place in a bowl and top with reserved tablespoon of olive oil.

Helpful hints

  • Compare brands and select chickpeas with the lowest sodium content.
  • Serve hummus with a cut pita, low-salt pita chips or raw vegetables.
  • If using a lemon, use a small sieve to catch the seeds when pouring into other ingredients.

Nutrients per serving

Calories 128

Protein 3 g

Carbohydrates 11 g

Fat 8 g

Cholesterol 0 mg

Sodium 98 mg

Potassium 60 mg

Phosphorus 38 mg

Calcium 20 mg

Fiber 2.9 g

Added Sugar 0 g

Kidney and kidney diabetic food choices

  • 1 starch
  • 1-1/2 fat
  • 1/2 meat

Carbohydrate choices


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