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.
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Low Sodium Hummus
Method
- 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.
Private Notes
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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.
