Low sodium hummus can be a satisfying snack to add to the rotation if you are trying to reduce your salt intake. If you have high blood pressure, or any condition where you have to follow a low sodium diet, it can be daunting to discover how much salt is in your favorite foods. Dips, sauces, and condiments can be a significant source of sodium, so making them at home can help.
What You’ll Need
- Canned chickpeas, rinsed and drained (low sodium or no salt added if possible)
- Tahini
- Olive oil
- Garlic cloves
Variations of Low Sodium Hummus
This recipe is very basic. You can add whatever ingredients you want to change up the flavor.
- Jarred roasted red peppers (check label for sodium)
- Caramelized onion
- Lemon and dill
- Chili crunch (look for lower sodium versions like Momofuku)
- Roasted garlic
- Sun dried tomato and basil
How to Eat Low Sodium Hummus
Hummus is a great dip for low sodium crackers or raw veggies. You can spread it on a piece of toast and top with avocado slices. It’s also a great condiment for sandwiches and wraps.
Making Ahead/Storage
You can make this hummus in advance as it keeps in the refridgerator for 3-4 days. Store in an airtight container.
Serving Suggestion
This recipe makes about 1.5 cups of hummus. Serving suggestion is 2-4 tablespoons.
Other Low Sodium Recipes You’ll Love
Low Sodium Hummus
Ingredients
- 1 can chickpeas no salt added
- 1/4 cup tahini
- 1/4 cup olive oil
- 2 cloves garlic
Instructions
- Place chickpeas, tahini and garlic into a food processor. Blend until combined. Slowly add olive oil and continue to process until smooth. If too thick add water 1 Tbsp at a time until desired texture is reached.
Nutrition
An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.
