Pumpkin Pepper Hummus

Diet and nutritionDiet and meal planningGluten-free dietDialysis dietCKD diet
Creamy pumpkin pepper hummus with low sodium, low potassium, and low fat. Perfect for CKD and diabetes-friendly snacks and meals.
Meal TypeAppetizer, Dinner, Easy, Lunch, Side dish, Snack 
DietsDairy free, Low calorie, Low cholesterol, Low phosphorus, Low protein, Low sodium 
Ingredients
Yield:
Serves 4
  • ¼ tsp ground black pepper
  • 1 large red bell pepper
  • 1 gram harissa seasoning
  • ¼ teaspoon garlic powder
  • 1 cup canned pumpkin
Pumpkin Pepper Hummus
Directions
Prep: 10 min, Cook: 1 hr 15 min, Total: 1 hr 25 min
  1. Preheat oven to 350 degree F.
  2. Place the red pepper (stem and seed removed) in a small baking pan and roast in the oven for an hour.
  3. Take it out of the oven and allow the pepper to cool for 15 minutes.
  4. Place the roasted pepper, the cup of canned pumpkin, and spices into a blender and pulse until it forms a creamy, thick puree.
  5. Finally, use the pumpkin pepper “hummus” just as you would regular hummus: serve with raw vegetables or low-sodium/salt-free chips and crackers. Or for something really fun, use it as the filling for a cheese-free quesadilla.
Nutritional Information
  • Calories 34
  • Carbohydrates 7.8 g
  • Dietary Fiber 2.8 g
  • Protein 1.2 g
  • Fat 0.3 g
  • Saturated Fat 0.1 g
  • Sodium 7 mg
  • Potassium 217 mg
  • Calcium 21 mg
  • Phosphorus 33.2 mg