Appropriate for CKD, Dialysis, Diabetes

Serves 4
1/2 cup per serving


1 red pepper, stem and seed removed
1 cup no-salt-added canned pumpkin
½ tsp salt-free harissa spice
¼ black pepper
¼ salt-free garlic powder


Preheat oven to 350 degree F.

Place the red pepper in a small baking pan and roast in the oven for an hour. Take it out of the oven and allow the pepper to cool for 15 minutes.

Place the roasted pepper, the cup of canned pumpkin, and spices into a blender and pulse until it forms a creamy, thick puree.

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.


Calories 38, Fat 0.4 g, Cholesterol 0.0 mg, Sodium 6.2 mg, Carbohydrate 8.8 g, Dietary Fiber 3.0 g, Sugar 4.5 g, Protein 1.4 g, Potassium 252.7 mg, Phosphorus 37.5 mg

This recipe was submitted by Jess Goldman Foung, aka Sodium Girl. For more information on Jess visit her website at sodiumgirl.com