Recipe printed from:

Roasted Red Pepper & Chickpea Hummus 

Developed by Tamara Farhat, reviewed by Julie Hutter, RD, CDE

Hummus is a delicious middle eastern dip, traditionally made from chickpeas, tahini, garlic, olive oil and lemon juice. With its recently gained popularity worldwide, hummus has taken additional flavor profiles and has been fused with some untraditional yet still tasty ingredients. This is great for kidney patients who might not have been able to enjoy this dip before, as canned chickpeas may be high in sodium and phosphorus. But it’s important also to note that the human body absorbs about 20-40% of phosphorus from plant sources. Read this blog post to learn more about how much phosphorus we absorb from different sources.

Roasted Red Pepper & Chickpea Hummus 

This roasted red pepper and chickpea hummus recipe is full of flavor and can be eaten as a snack or added to wraps, or as a dip.



  • ½ cup canned chickpeas rinsed and drained
  • 2 cups red pepper cut in 2-inch wedges
  • 2 garlic cloves
  • 2 tablespoons extra-virgin olive oil  
  • 2 tablespoons lemon juice
  • 1 tablespoon of tahini
  • Black pepper to taste
  • You may also add cumin or paprika or chili pepper if you like



  • Preheat oven to 400℉. 
  • Lay out the red peppers baking tray and drizzle with a tablespoon a little bit of olive oil. Bake for 25 minutes or until tender. 
  • Cool the roasted peppers and add them to a food processor with the chickpeas, garlic, chickpeas, tahini, lemon juice, extra virgin olive oil, salt and pepper and other seasonings you like to add.  
  • Blend until smooth. 
  • If the consistency is too thick for your liking, add a little bit of water until you get the desired consistency. 
  • Once the desired consistency is achieved, move the hummus to a serving bowl and garnish with paprika if desired. 

Nutrient Analysis

  • Calories: 102 KCal
  • Protein: 1.4 g
  • Carbohydrates: 6.4 g
  • Fibre: 1.3 g
  • Total Fat: 6.9 g
  • Sodium: 36.4 mg
  • Phosphorus: 47.4 mg
  • Potassium: 122.4 mg

Renal Diet Nutrient Analysis

Servings per recipe: 5

Serving size: 1/5

Renal and Diabetic Exchanges

Veg 2.5

What is one exchange?
  • 1 Protein Choice = 1oz of meat or 7g of dietary protein
  • 1 Starch Choice = about 15g of carbohydrates
  • 1 Fruit or Vegetable Choice = ½ cup
  • 1 Milk Choice = ½ cup

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